Salsa Fresca

Lots of yummy vegetables in the farm share from Sproutwood Farm. Here is a recipe for a simple and light salsa that we have used on everything from tortilla chips, tacos to fish. I like using both green and red tomatoes. The green gives the salsa a little more texture but I have certainly used all red or combinations of colors depending on what came in the farm share that week. The total weight of the tomatoes should be a little over a pound.

Salsa Fresca
adapted from Every Day with Rachael Ray June-July 2008
1/2 cup chopped cilantro
1 clove garlic
1/4 onion
1/2 jalapeno pepper, coarsely chopped
1 large green tomato
1 large red tomato
Juice of 1/2 lime
Salt and freshly ground pepper to taste
1-2 tsp. Cholula Chili Lime Hot Sauce (optional)

Pulse the cilantro and garlic in a mini food process or until finely minced. Scrape down the sides before adding the onion and jalapeno. Pulse until finely chopped. Transfer contents to a bowl.
Working in 2 or 3 batches, finely chop the tomatoes in the food processor. Add each batch to the cilantro mixture. Stir in the lime juice and season with the salt and pepper.
Depending on the potency of the jalapeno, I have added as much as a whole pepper. We tend to like our salsa on the medium - hot side. The hot sauce is an easy way of increasing the heat while not detracting from the subtle lime flavor.