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Cafe Pasqual's Salsa Fresca

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Cafe Pasqual's Salsa Fresca

10 ounce Italian Plum tomatoes; about 5

1/4 White onion

1/2 Fresh Serrano pepper, or Jalapeno chile; stem,

seed, & mince

1/4 cup Fresh cilantro leaves; chopped

1/4 teaspoon Salt; or to taste

1 pinch (small) ground cumin; optional

 

 

 

Chop the tomatoes by hand. To create a perfect

1/8-inch dice, slice off the stem end and stand the

tomato on its now-flat surface. Slice straight down to

make 1/8-inch-wide slabs. Turn the cut tomato as a

unit and cut across the tomato in 1/8-inch increments,

creating a dice. Cut the reserved slice into dice as

well. Put the diced tomatoes into a nonreactive bowl.

Cut the onion in the same-size dice as the tomatoes

and put in the bowl with the tomatoes. Add the chile

and cilantro. Add the salt and a very small amount of

cumin, if you like. Stir well. Makes about 2 cups.

Note: Because the piquant qualities of onions and

chiles vary, you man need to adjust one or the other

of these ingredients to taste. Serve the salsa at room

temperature within a few hours of preparing it. It

does not store well, the tomatoes and onion become

soft and the flavors dissipate.

 

 

Author: Cafe Pasqual's Cookbook by Katharine Kagel

Formatted by Chupa Babi: 12.26.07

 

atuhornote: Always make salsa by hand using a good

sharp knife. A machine reduces the ingredients to a

mushy liquid and, at that point, you might as well buy

a jar of commercial salsa.

 

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