While staying at The Four Seasons in Mexico,
I fell in LOVE with the delicious salsa they serve their
guests at every meal. Dipping simple corn tortilla chips
into this mexican salsa was the highlight of my meal.
It is low calorie, simple to make and a true party hit.
I make a batch every week!
Catch my other recipe for Salsa Tomatillo that I also got from
the chef there.
Instructions
1. Dice tomatoes into small pieces. An easy way to do this is to
cut your tomato in half and then turn the tomato face down and make
3 to 4 more slices in a vertical direction. Then carefully keep all
the pieces together and slice horizontally. Add to a medium size bowl.
2. Dice half a large onion. Use the same dicing technique as
you used for the tomato. Try to keep the pieces smaller than
the tomato.
3. Wash and dry a handful of fresh cilantro. Keeping bunch
together in your hand, dice into very small pieces.
4. Use the juice from up to 2 limes. Cut the limes in half and
use a lime juicer to squeeze out the juice. Start with half a lime and taste
salsa. You can keep adding lime halves according to how much juice you get
from your limes.
5. Shake in salt and pepper. You may want more or less salt according
to your taste.
Stir all ingredients. Transfer to smaller bowl and refridgerate until
ready to serve.
Tags: half lime, juice from, keep pieces, small pieces
