Salsa Mexicana

By slulibby
July 26, 2010
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Author Notes:

For my money, you must use heirloom tomatoes in a raw preparation. You simply can not beat the taste of a fresh, ripe, summer tomato! This recipe comes from my friend Ben. He is from Mexico, and his salsa is the best. This is very traditional except that the recipe uses lemon instead of lime, and mixes Serrano and jalapeno peppers.


Serves: 5

  • 4 Heirloom tomatoes-diced
  • 1 yellow onion-diced
  • 2 Jalapenos-stem removed-fine chop
  • 1 serrano pepper-stem and seeds removed-fine chop
  • 1/2 green pepper-diced
  • 2 clove garlic
  • 2 teaspoons kosher salt
  • 1 lemon
  • 1 bunch cilantro-stems removed-leaves chopped
  • 1 teaspoon cumin
  1. In a bowl, combine the chopped tomatoes, onion, jalapenos, serrano, and green pepper.
  2. On a cutting board, use the side of a knife to smash the garlic. Press down with the broad side of the knife, and push it away from you.
  3. Add the salt on top of the garlic, and press and push away again, until they make a paste.
  4. Add the garlic, and squeeze the juice of one lemon over top.
  5. Sprinkle with the cilantro and cumin, and mix to combine.

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