Salsa Fresca

This recipe was made for me by my son Michael. It has such a nice fresh taste that I had to include it for your summer grilling. It tastes much better if it sets overnight in the ice box, but it's also very good when made and served immediately. This recipe can be halved or doubled without harming the flavor. If I have not included your favorite vegetable in this salsa, feel free to experiment and to modify it. Please E-mail us and let us know how you like it and how you changed it.

Ingredients

7 lbs Tomatoes, use fresh plum or salad types but make sure they are ripe. Dice to a small cube and save the juice.
1 ea Bunch fresh cilantro, wash well to remove all the sand and then chop until fairly fine.
1 ea Bunch fresh parsley, wash well to remove all the sand and then chop until fairly fine (I like the Italian parsley myself).
2 ea Onions, finely diced
1 ea Bunch of green onions, cleaned and finely chopped (tops and all)
1-6 ea Jalapenos, discard the seeds and chop finely (The heat is in the seeds.) If you really like it hot, leave the seeds in.
5 ea Cloves garlic, crushed and chopped
1 ea Juice of one fresh lime, added to the salsa
½ tsp Pepper, I just like pepper
½ tsp Salt, this makes the salsa sweat and become juicy when it sets in the ice box, so use the real stuff.


Directions

Mix all of the chopped ingredients together and store covered in the ice box for eight hours or overnight.

This is good with chips, tortillas, enchiladas, tamales, hamburgers and hotdogs. Pat likes it on fish and it's good on about any other kind of food that you can imagine. I have even seen some people sit down and eat this salsa cold like a soup.

Hope that you get as much enjoyment out of this salsa as we do.

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