Salsa!

This week's class featured easy Mexican so we made some fresh salsa. Salsa is very popular. Salsa in the jar surpassed ketchup sales back 20 years (but by poundage, ketchup still wins, hands down). Salsa in a jar is tasty, and convenient, so I'm not knocking it. Fresh salsa is even tastier. It's a great way to turn so-so tomatoes into something delicious. This time of year, tomatoes need all the help they can get. Plum tomatoes are on sale 88¢ per pound in my local market, which makes homemade salsa fresca a darn good buy.

The amount of heat is up to you. Jalapeños are not that hot, but if you don't like your food spicy, start with a little bit, like a teaspoon. If you do like spicy, use a hotter serrano chile, rather than a jalapeño.

Salsa Fresca
(makes 6 servings, costs under $1)

4 plum tomatoes, diced
1-2 Tablespoons chopped cilantro (4 to 8 sprigs)
2 Tablespoons small-diced onion
1 jalapeño, seeded and minced (more or less to taste)
juice of ½ a lime
½ teaspoon salt
½ teaspoon pepper

Combine everything in a medium bowl and toss to combine. Let sit 15 minutes. Taste and add more chile, lime, and salt if desired.

Will keep about 2 days in the refrigerator but definitely best fresh. If you have extra, stay tuned for a lime rice & beans recipe that gets its kick from salsa.