This is nothing complicated . . . just a reminder of the approximately proportions for a fresh salsa!
Michael Symon’s Salsa Fresca 4 servings
2 large tomatoes, small dice or equivalent amount of cherry or grape tomatoes, diced
1 jalapeño, minced (ribs and seeds removed if you’d like less heat)
1 small red onion, minced
1/4 cup chopped fresh cilantro
Juice of 2 limes
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper
- Add the tomatoes, jalapeño, onions, cilantro and lime juice to a bowl and mix to combine.
- Add 2 tablespoons olive oil and season with salt and pepper.
- Let sit at room temperature for at least an hour for all the flavors to come together.
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