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Fresh Salsa

This is the enhanced first stage of making guacamole. My wife once said to me, why don’t you make that into a into a salsa? So here it is. You can chop everything in a food processor, but it looks nicer and tastes better if you do the chopping by hand. If you use the machine, chop in a few short busts and stop just before it seems right.

Pico de gallo.

  • 3 cups chopped fresh ripe tomato, skin and seeds removed
  • 1/4 cup fresh chopped cilantro leaves
  • 1 cup chopped white onion
  • 2 Tbs. Tabasco chilpotle pepper saucesauce
  • 1 jalapeno pepper, seeds and membrane removed chopped
  • 1 Tbs. extra-virgin olive oil
  • 1 Tbs. lime juice
  • 1 tsp. salt
  • 1/4 tsp. cumin
  • Pinch cayenne

Mix everything together and allow the flavors to blend for an hour or so in the refrigerator.

Makes about a quart.