Salsa Fresco

Yield: 2 cups


This ain’t no canned “made in New York city” salsa, and it ain’t made for “women, kids or sissies”. Forgive me ladies, I was just using a couple of my favorite lines, the latter from a brown bagged chile mix that I use by Texas chicken farmer and former race car builder and driver Carroll Shelby. Kids probably won’t like it and I’m not worried about sissies and besides which salsas should never be canned or jarred for that matter. Salsa is quick and easy, it only has five basic ingredients and no cooking involved. Conclusion, forget the canned stuff. You can make this salsa as hot as you want it by increasing the amount of chiles or variety, some are hotter than others. An excellent read and information source on chiles is “The Great Chile Book” by Mark Miller. Hint: I use canned tomatoes for their good red color, consistency and juiciness, unless I have peak of the season, vine ripe, home grown ones.



1 can(14.5oz. ) tomatoes
1 cup onion, chopped small
1/4 cup chopped cilantro, leaves only no stems
1 or 2 serranos, jalapenos or your favorite chile, stemmed and quartered
2 tbsp. lime juice, about 1 lime
salt, to taste



Place the chile(s) in a food processor or blender and process until the chiles are minced. Add the tomatoes with their juice and process until chopped finely, but not smooth. Remove the mixture to a mixing bowl. Add the cilantro, onions and lime juice. Stir to blend and season to taste with salt.

TG
06/89