Fresh salsa

2 cups

Ingredients

Quantity Ingredient
1 pounds Ripe plum tomatoes peeled, coarsely chopped
4 Scallions; finely chopped
1 medium Garlic clove; minced
1 tablespoon Cilantro; finely chopped
2 tablespoons Fresh lime juice
2 Jalape¤o or serrano chilies finely chopped
½ teaspoon Mexican oregano
Salt
Water (up to 1/4 cup, opt)

Directions

(salsa fresca or pico de gallo or salsa cruda) In a large bowl, combine the tomatoes, scallions, garlic, cilantro and lime juice. Of the tomatoes are not very juicy, gradually stir in up to ¼ cup of cold water to moisten the mixture. Stir in the chilies and oregano. Season with salt.

Building Block: The most basic Mexican recipe is a salsa fresca, which included tomatoes, herbs and chilies. Mexicans use it both raw and cooked briefly in oil, lard or butter.

Uses: Saut‚, then stir in blanched vegetables, such as green beans, zucchini, or hominy; sprinkle cheese on top. Dollop on a fish fillet, then wrap in a softened corn hush or aluminum foil and grill or broil. Add to ceviche or to avocados for guacamole. Poach red snapper or tile fish in the sauce and season with cumin, canela and cloves; shred and saut‚ the fish. Simmer in chicken stock, then stir in cooked chicken, fried corn tortilla strips, cubed avocados and shredded cheese.

Lessons from Zarela's Kitchen by Zarela Martinez Food and Wine Magazine Dec 1994 Submitted By DIANE LAZARUS On 12-18-94

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