Loralee's Salsa Fresca

Oooo! This is a good one! I make "garden-fresh" salsa all year round because Bruce loves it; well, we all do. In fact, I think I created this recipe in the winter when there were no fresh tomatoes around. (Store-bought tomatoes hardly qualify as fresh; they are so tasteless!) So while all the peppers and onions are fresh I actually make this salsa with canned tomatoes. Of course you can, and I do, make it with fresh tomatoes from my garden in the summer. Well, you can make it with fresh tomatoes from your garden. But if you live close by I'd give you some of mine.

Mmmmm! Can't beat that!

LORALEE'S SALSA FRESCA

1 can (28 oz.) diced tomatoes (I like petite-diced)
1 clove garlic, finely chopped
about 1/3 of a large poblano--or maybe it's called a pasilla?--pepper, finely chopped (these are the ones that look like very dark green, slightly flattened bell peppers)
1/2 to 1 serrano pepper, finely chopped (how hot do you like it?)
cilantro to taste, finely chopped
1/2 to 1 green bell pepper, chopped
1/2 to 1 medium onion, chopped
1/2 to 1 tsp. cumin
1 tsp. salt (or to taste)
a squeeze of lime juice (optional)

WARNING! The seeds and inside parts of a chili pepper are the hot parts--lots of yummy oils in there. Do not let the insides of the chili peppers get on your hands--especially if you use contact lenses. I did this once. When you remove the lenses--even if it's hours later--you will regret it! Use plastic gloves when chopping hot peppers (or be very, very careful).

This is sooooo much easier to prepare if you have a food processor--just throw the fresh vegetables in and process until you are happy with the size of the veggie pieces. Then add all the processed veggies to the tomatoes, mix in the spices and lime juice and you've got a delicious treat. But you certainly can chop everything by hand with a good knife--that's how I did it for years!

If you are using a knife, here's how to prepare the serrano pepper:
Remember, these little finger-sized chilies are very hot! For a little less heat, remove the seeds before chopping the pepper up (cut off the top end and use a small paring knife to scrape the seeds out). You can add a little bit at a time and taste the salsa, so you can get the "picante" just right. (But I usually just toss in about half a pepper, seeds and all!) The poblano/pasilla is hot too, but it won't kill you. Just chop your 1/3-size piece from the bottom end and you won't even touch the seeds.

Drain a little of the juice from the canned tomatoes, if desired. Combine all ingredients in a medium bowl. Mix well. Serve with your favorite tortilla chips, on tacos, on burritos, on anything at all; or just eat it like a cold soup like Bruce does sometimes.

Excelente!