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This is Alan's rendition of Scott Erik's original recipe. Tried and true, this is a fresh salsa for any Mexican dish.
1-2 tomatoes, seeded and diced (The quality of the tomato makes this dish. Try to find the most ripe or local tomato you can--don't use Roma--start with tomato on the vine, or better, a farmers market variety.)
1 onion, finely chopped (don't puree or food process too long--it will turn bitter)
Or equal parts tomato and onion, and adjust up the remaining ingredients as needed.
1/2 fresh jalapeno pepper, seeded and chopped (or entire jalapeno for extra spicy)
2 sprigs fresh cilantro, finely chopped, using much of the stem is okay (about 3tbls +/-)
Juice of 1 lime
1/8 tsp salt andfresh pepper (or to taste)
Serve with chips, huevos rancheros, or over any tex-mex dish!