Cooking with the Bubba: A series of original recipes #28- Salsa Fresco

Enough of those jarred salsas thickened with corn starch. Here's a fresh all natural salsa to go with your summer Mohitos and Margheritas.

Ingredients (for one medium size dipping bowl): 4 average size ripe tomatos, 2 slices of red onion, 3 Jalapeno or 2 Serrano peppers, 4 or 5 stems of fresh cilantro, 1/4 cup light olive oil, juice of half a lime and salt to taste.

Preparation: Wash tomatos, peppers and cilantro and pat dry. Dice the tomatos and finely dice the red onion slices. Cut peppers in half lengthwise, remove seeds and dice. Finely chop or scissor the cilantro.

Cooking: Add all the ingredients to a mixing bowl and stir well. Store in the refridgerator overnight for best flavor. If you like your salsa extra hot, add a dash of hot pepper sauce afterward.

Serve: With corn chips, of course. Trader Joe's spicey soy and flax seed are a good tasting and healthy choice. HOME