Salsa Fresca
I think the first time I had salsa fresca was in Mexico City when I was 7 years old. The meld of sweet tomatoes with the piquantly spicy peppers was a perfect topping for quesadillas con jamon. My mom recreated this favorite at home, and we learned it early on in our culinary education.
I don't really measure things so the taste varies but if you use a standard set of ingredients you can come up with something that you like after a bit of tweaking. This recipe is for my friend Jenny who misses salsa in Taiwan.
The trick is very ripe tomatoes (some recipes recommend seeding to reduce the juice but i think you miss out on a lot of flavor). I like intense color and texture so I'll also use bell peppers of different colors. The debate is also out for whether to skin the tomatoes/peppers. I generally leave the skin on (for the fiber and it's less fiddly) but if you want to remove the skins, grilling is a quick and easy method. Roast the skins until blistered and black, then pop into a paper bag until cool. The skin should come off in large strips. Any specks of black will impart a smoky flavor. Coarsely chop into small chunks- here the size is up to you, however fine you want it to be. Remember if you use the blender/chopper it will be more saucy paste like and what we're going for is a crudo style. As far as peppers go in terms of picante heat, use whatever's available and adjust your amounts based on the Scoville score of the pepper. The trick is to remove the seeds and veins for less heat and also cut into very small pieces. If you're not sure how hot your pepper really is, add small amounts to the main set of ingredients while mixing in thoroughly and tasting as you go. Dice a small to medium onion. Coarsely chop cilantro (basil is good too). Lime zest can add another note to the complex palate. My mom swears by garlic, which when minced finely can be good, but not too much or too big else it's overwhelming. Toss in some lime juice. Toast coriander, black pepper and mustard seeds, grind with salt. Season salsa to taste.
Use tortilla chips as approved vector.
If you find you have used too much hot chile, you can take it down a notch or two by adding sugar.
Guesstimated proportions:
4 medium/large tomatoes (super ripe)
1 bell pepper (seeded)
2-4 hot peppers (jalapenos/serrano/habanero/bird/thai) depending on heat desired
1 small onion or bunch green onion
bunch cilantro
basil (optional)
1Tbs lime zest
1-2 cloves garlic
1/4 cup lime juice
1 tsp each coriander seeds, black pepper, mustard seeds (grind)
salt to taste
Allow to sit for at least 40 minutes, the longer it sits the more intense and mingled the flavors are.