CIAKids : Mexico : Salsa Fresca

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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.