8/17/10 - Fresh Salsa

It's amazing how many uses I have for some nice delicious salsa.... this one bowl ended up in 2 dinners, a lunch and there was still a few nacho's full left over! A friend recently asked me what to do with an overflow of mangoes (she is living in sunny, beautiful Hawaii) and my first thought was SALSA! Dress it up in a wonton cup as a fancy hors'doeuvres or smother it in cheese for the big game...either way its a hit! The biggest secret to fresh salsa is dicing all the ingredients up nice and fine so that there is a lot of surface area for all the flavors to mingle together. Also salsa is always better when it is made in advance and it has time to rest and let all of the juices blend together.

This is a very basic salsa made with nice ripe jersey tomatoes, however you can feel free to add most fruits to a salsa as well - mango, peach, strawberries all work well!

3 plum (or roma) tomatoes - diced
1/2 red onions - diced
1 bunch cilantro - leaves only diced
1/3 green pepper- diced
1 jalapeno - diced (seeds removed) 
juice of 1 lime
salt & pepper
2 garlic cloves - smashed & diced

1) combine all ingredients together and refrigerate overnight