Quote:
Originally Posted by Fishwhenican
Tonight I am going to make Elk Tacos and I think I will try my hand at making a fresh Salsa with the tomatoes. I am going to try using chopped tomatoes, chopped onions, Garlic, Japalenos (or I do have one small serrano pepper, I wish the others would ripen up but they are STILL green) and I am not sure exactly what else. I do have some canned chilies I may throw in as well. I also haven't decided if I will leave it chunky or blend this up to make a smoother sauce?????
I prefer chunky. I use this recipe for Salsa Fresca and love it:
http://smittenkitchen.com/2006/08/th...t-on-my-shirt/
(this link also contains a very tasty and very simple shredded chicken for tacos recipe)
2 large fresh ripe tomatoes, chopped
1/2 large white onion, peeled and minced
1/4 teaspoon minced raw garlic, or to taste
1 habanero or jalapeno pepper, stemmed, seeded and minced, or to taste
1/4 cup chopped cilantro leaves
1 tablespoon fresh lime juice or 1 teaspoon red-wine vinegar
(I prefer vinegar)
Salt and freshly ground pepper.
Combine all ingredients, taste and adjust seasoning as necessary.
Let the flavors marry for 15 minutes or so before serving, but serve within a couple of hours.