SALSA FRESCA

Makes: 2 cups (500 mL)

The terms salsa fresca (“fresh sauce”) and pico de gallo (“rooster’s beak”) are often considered one and the same, but they have different tastes and purposes. I chop the ingredients for pico de gallo by hand, but I pulse the salsa fresca ingredients in the food processor so that it has a smoother texture that’s better for dipping chips into. 2 jalapenos, stemmed (remove some or all of the seeds and membranes for less heat)

1/4 cup (60 mL) chopped fresh cilantro

2 tbsp (30 mL) chopped white onion

4 large tomatoes, quartered 1 tsp (5 mL) white vinegar

1/2 tsp (2.5 mL) salt

1. Process the jalapenos, cilantro, and onion in a food processor until finely chopped. Add the quartered tomatoes and process until the mixture is fairly smooth but still has some texture. Do not overprocess. Transfer to a small bowl, add the vinegar and salt, and stir to combine. Taste and adjust the seasonings as desired. The salsa is best served within a few hours of making it, but it will keep in the refrigerator, covered, for three days.