Salsa Fresca

4 Ripe Plum Tomatoes, Chopped
1/2 Each Red Onion, Chopped
2 Each Jalapeno Pepper, Chopped
1 Large Red Bell Pepper, minced
1 Large Green Bell Pepper, minced
3 Medium Charlie Peppers, for "HOT" version
2 Tablespoons Butt Kickin' Blacken, SouthWest Blend, to taste
8 Cilantro Sprigs, Chopped, Optional
3 Garlic Cloves, Minced
4 Medium Limes, juice and zest
1 Cup Chipotle Chile Canned in Adobo, optional
Salt and Pepper, To Taste

1. Seed the peppers so they won't be too hot. I usually use a mix of hot peppers to give extra flavors, each is distinct.

2. Finely mince all of the ingredients, and combine them in a large bowl.

3. To make a saucier Salsa, add either 1 can of the Chipotle Chiles, chopped, one small can of Enchilada Sauce, or a little of your favorite BBQ Sauce to the mix. I like it without, because it has a fresher taste, but the addition of a little sauce makes for easier dipping with chips.

4. This is better made the day before, because the flavors will have a better chance to blend together.

Copywrite 2010 © Cap'n Ron's, All Rights Reserved