Salsa Fresca

Introduction

A quick, simple no-cook salsa that is good with Empanadas

Ingredients

• • 1 cans (14.5 ounces each) diced tomatoes

  • 2 or 3 diced green chilies

  • 1/4 cup thinly sliced purple onion

  • 1/4 cup chopped fresh parsley or cilantro

  • 2 tablespoons lemon or lime juice

  • 1/8 teaspoon pepper

  • 1 clove garlic, minced

  • 1/4 teaspoon salt, or to taste

Process

Drain tomatoes, reserving only 1/4 cup of the juice. Combine tomatoes and juice with remaining ingredients; cover and chill at least 4 hours. Serve with tortilla chips.

Makes about 2 1/2 cups.

Hints

You can use fresh tomatoes instead of canned (if you can find good ripe ones), probably best to skin and de-seed, though I don't always...