Basic Salsa Recipe

How to make it

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• Steps to Make It
• Grab a handful of cilantro leaves from the top of the bunch and pull them out firmly to get mostly leaves. If a few stems are in there, that’s fine.
• OR do as Mexican taco makers do and don’t even bother to take the leaves off the stem; just cut the roots off the bunch and chop leaves and stems together.
• Mix all ingredients until well incorporated.
• Eat immediately for the freshest flavor or refrigerate overnight.
• This salsa does not keep well, so plan to consume it all within two days, at the most.
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• Delicious Variations on Basic Salsa
• To make this sauce store-able for more days, omit the chile and cilantro and double the lime juice; such a mixture will keep well for several days. When you are ready to eat it, use as-is (it’s super refreshing) or add chopped chile and cilantro right before serving.
• Experiment with different acidic elements.
• Add a teaspoon or so of good quality apple or wine vinegar to your salsa, or, for a Yucatan Peninsula touch, use bitter orange juice instead of lime juice.
• Don’t be afraid to vary the flavor and texture of Basic Salsa by adding another ingredient that you happen to have on hand.
• To begin with, try chopped celery, bell pepper, green or black olives, or toasted pumpkin seeds; after you’ve enjoyed a couple of these interesting variations, you’ll start thinking up your own!
• Edited by Robin Grose