Salsa fresca gives a burst of freshness to any dish. It’s great on eggs in the morning or enchiladas at night. If you like it extra spicy leave the seeds in the jalapeño. This version is by Chef Ryan Clark, from Modern Southwest Cooking.
Makes 4 cups
1 pound vine-ripened tomatoes, seeded and finely diced
1/2 cup minced red onion
1/2 cup diced yellow bell pepper
1 clove garlic, minced
2 tablespoons chopped cilantro
1/4 cup fresh squeezed lime juice
1 jalapeño, seeded and minced
1 tablespoon olive oil
2 teaspoons salt
1/2 teaspoon pepper
In a medium bowl, combine all ingredients. Stir well and adjust the seasonings, if necessary. Chill for at least 1 hour.