The Fresh 20 by Melissa Lanz

Author:Melissa Lanz
Language: eng
Format: epub
Publisher: HarperCollins

Salsa is a food group in my kitchen and I use it for everything from an after-school snack to an omelet topper.

Salsa comes in many varieties. Chiles, tomatoes, lime, and salt in the form of pico de gallo is the original Mexican salsa, but salsa has the ability to assume the cultural undertones of many nations. Italian tomatoes, garlic, and olive oil is a salsa; Caribbean fruit with lime and onion is another version. Experiment with these combinations or invent your own!

Yield: 2 cups

2 medium tomatoes, chopped

Juice of 1 lime

1/4 onion, chopped

2 garlic cloves, minced or pressed

2 Tablespoons chopped fresh cilantro

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/2 jalapeño pepper, finely chopped (optional)

1. Combine all the ingredients in a medium bowl.

2. Cover and let sit at room temperature for at least 20 minutes. The salsa can be stored in an airtight container in the refrigerator for up to 2 days.

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