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Salsa Fresca
Submitted by Tracy Perona


5 large ripe tomatoes, chopped
1 large white onion, chopped
4 cloves garlic, minced
Juice of 1 - 2 fresh limes
1/2 bunch of cilantro, stemmed & chopped
Salt*
3 - 4 green onions, chopped

This recipe is not exact and you can adjust the garlic, lime and cilantro as you prefer. It is extremely tasty and goes well with tortilla chips and as a topping to tacos, enchiladas or refried beans.

Combine all ingredients except the green onions in a large non-reactive bowl and allow to develop in the refrigerator for at least 4 - 6 hours before adding additional salt and the green onions.

*You need to add enough salt (1 1/2 tsps is sufficient) in the initial stages to "sweat" the tomatoes. Wait until the salsa has developed to add additional salt to suit your tastes.

Yield: Approximately 4 cups of salsa

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