See One, Do One, Teach One

If you liked my BBQ sauce, I bet you’ll love my salsa. The lime juice and cilantro power it with freshness.

Davak’s Salsa Fresca

6-8 Roma Tomatoes (cored, seeded)
1 8oz can tomato sauce
1/4 cup of sweet onion
1 clove of garlic (diced)
1 bunch cilantro (no stems, leaves only)
1 jalapeno (seeded and diced)
1 tablespoon of olive oil
2-3 tablespoons of lime juice
Cumin, Chile Powder, Salt, Pepper

Quick method:

The quick method is to throw all the prepared ingredients (minus lime juice and spices) into a food processor and blend. Based on personal taste, add lime juice and finish it with a generous amount of the spices. The flavor is wonderful. My only knock is that the salsa will be green from the cilantro and without much texture. Let rest for at least one hour and re-season before serving.

Slower method:

Wash and remove stems from cilantro. Chop cilantro finely. Chop onion finely. Sauté or rest onion in ice water to remove bitterness. Mix the prepared ingredients and flavor it with lime juice and spices as described above. Let rest for at least one hour and re-season before serving.

This method yields a much prettier red salsa with chunks of tomato and bits of onion and jalapeno. The bitterness of the onion is much more apparent when not blended; thus the need for the sauté or ice water step. The cilantro’s green littering of the salsa is visually very appealing.

Enjoy!