- Ready Time : 0 min
- 6-8 large, fresh, flavorful tomatoes (about 6 cups)
- 2 scallions, finely minced
- 1 cup fresh cilantro, finely chopped (no stems)
- 6-8 clove garlic, minced
- 1/4 cup chopped fresh oregano
- 2 jalapenos, finely minced (more if your tastebuds can handle it)
- 1 red pepper, chopped
- 2 yellow peppers, chopped
- 1/4 cup olive oil
- 3 tablespoons fresh lime juic
- salt and pepper, to taste
Lots of prep work for making this dish. In fact it’s all about prepping the ingredients and that’s the way you should approach it. Yes, you can make it easy by throwing ingredients into the food processor and it will still taste great but you will loose a lot of the texture.
If you have the time, savor the process and chop up most of the ingredients by hand. You may even find you like the repetitive action of cutting and dicing. I find it very relaxing when I’m stressed out. If you must use a food processor to save time, at least cut up the tomatoes by hand.
Try to use the freshest, ripest tomatoes you can find. It will make a big difference to the final taste. What if you wanted to make Honus’s Salsa in the middle of the winter and the tomatoes looks awful. You can always use chopped canned tomatoes in a pinch and it will still be good but not AS good.
Chop up the tomatoes and mince the scallions. If you can’t find scallions, you can substitute fresh onion. Mince the garlic and chop up the oregano. Be careful with the Jalapeno pepper. You’ll want to wash your hands after handling it so not to take a chance of rubbing any in your eyes.
Split the pepper in half and clean out the seeds and membrane and then chop into small pieces.
Source: Reluctant Gourmet