I really, really, really love fresh salsa. It seriously makes me happy! Light and Refreshing and a perfect accompaniment to many dishes. Most recently I made it for the Spinach Pancakes that we had. I also use it when I make burritos (like those you would find at Qdoba, Chipolte, etc), to use in quesadillas, or just to snack on with tortilla chips.
First we start the chopping fest... Chop 1/2 of a green bell pepper, 1 medium onion (I use red or white onions for salsa), 1/2 cup fresh cilantro (not pictured - oops)
4 medium tomatoes (I use whatever type of tomato I have on hand), Be sure to remove the seeds and pulp from the tomatoes before chopping.
I usually just cut the tomato in half and use my thumb or finger to remove them - it doesn't have to be perfect, but if you do not remove the seeds and pulp it makes the salsa look messier and it has more liquid.
Lastly, the jalapeno - remove the seeds and membranes then finely chop. Just a warning, when handling jalapenos (especially the seeds) make sure to use gloves. I did not do this the first time I made salsa and regretted it later - my hands did not like me for a day afterward. Although when I am feeling lazy and don't want to use gloves, I cut the jalapeno in half lengthwise and use a spoon to scoop out the membranes and seeds trying very hard not to get them on my bare skin. Then I always wash my hands afterward.
Combine all chopped ingredients into a medium mixing bowl - do not use a metal bowl for this. Add 1 Tbsp lemon juice and 1 Tbsp lime juice. Toss well. Cover and refrigerate for 2 hours to let the flavors blend. Can be stored in the refrigerator for up to 3 days - if you let it last that long!
Makes about 3 cups.
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