deb By: deb

salsa fresca

I will cook anything Mark Bittman tells me to.

 

Salsa Fresca

From the New York Times

 

Time: 10 minutes

 

2 large fresh ripe tomatoes, chopped

½ large white onion, peeled and minced

¼ teaspoon minced raw garlic, or to taste

1 habanero or jalapeño pepper, stemmed, seeded and minced, or to taste

¼ cup chopped cilantro leaves

1 tablespoon fresh lime juice or 1 teaspoon red-wine vinegar

Salt and freshly ground pepper.

 

1. Combine all ingredients, taste and adjust seasoning as necessary.

 

2. Let the flavors marry for 15 minutes or so before serving, but serve within a couple of hours.

 

Yield: about 2 cups.

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Taken on July 30, 2006
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