Salsa Fresco brings the taste of Mexico to your table using jalapeno, garlic and tomato. I like to use this salsa recipe with all red meat dishes. A salsa requires a minimum of one hour refrigeration before serving. Also never mix salsa in a metallic bowl, even stainless steel. It is far better to use ceramic or glass bowls.
2 cloves garlic
1/2 medium-size onion, quartered
1 or 2 jalapeno or other small hot chili pepper, stemmed and seeded
1 pound (450 g) firm ripe tomatoes, seeded and coarsely chopped
1 cup cilantro (coriander), finely chopped
2 Tbsp extra virgin olive oil
Juice of 1 lime
Salt and pepper (optional)
Using a sharp knife, mince garlic, onion and chili pepper.
Combine in a non-metallic bowl; add oil and lime juice.
Season to taste with salt and pepper, if desired.
You can make this in a food processor, for a moister, less chunky texture.