This is s basic Mexican salsa. Nothing ground breaking here but I wanted to include it for those who may not have the recipe and because it shows up in several other recipes on this site. Use the freshest veggies you can find, of course. Be sure to seed the tomatoes or it will be watery. Roma tomatoes work the best, since you can simply cut off the top and squeeze out the seeds into the garbage disposal. Plus, they have a nice firmness when fresh that will hold up well and keep longer. One last note, I make this by taste and sight so the measurements are approximates.

INGREDIENTS:

• 8 Roma tomatoes, seeded and chopped
• 1/2 yellow onion, chopped
• 1 teaspoon olive oil
• juice of 1 lime
• 1 jalapeno, seeded and minced
• 3 cloves garlic, minced
• 1/4 cup cilantro, chopped
• 1 teaspoon cumin
• salt

PREPARATION:

It’s rocket science, I tell you. Kidding, mix everything except salt together in a bowl and then add the salt to taste. Need more heat? Add a couple dashes of your favorite hot sauce. This is the base of many other salsas I make so go ahead and experiment.

Heat Factor