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Salsa Fresca
Yield: 1/2 liter
Recipe Adapted from The Professional Chef 7th Edition © The Culinary Institute of America
Ingredients Amounts
Tomatoes, seeded and diced ** 1/2 lb.
Onions, minced* 2 oz.
Green pepper, diced** 2 oz.
Garlic, minced* 1/8 oz.
Cilantro, chopped 1/4 oz.
Oregano, fresh, chopped 1/2 tsp.
Lime Juice 1 fluid oz.
Olive Oil 1/2 fluid oz.
Salt as needed
Pepper as needed
   
* mince: to cut into very small pieces
** dice: to cut into small cubes
   
Method

1. Combine all ingredients. Adjust the seasoning with salt and pepper to taste.

2. Use immediately or put in the refrigerator.
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