Sunbelt Salsa Fresca


There are many variations of this basic salsa from the Southwest to the tip of South
America. It is called a "cold sauce" because it isn't cooked. The important point in
making this salsa is to make sure that all the ingredients are chopped very fine. Serve
it as a dip with tortilla chips, or with tacos, burritos, fajitas or grilled meats.

6 serrano or jalapeno chiles, stems and seeds removed, minced
1 large onion, either yellow or purple, minced
2 medium tomatoes, chopped very fine
2 bunches finely chopped fresh cilantro
1/4 cup vegetable oil
1/4 cup, or less to taste, red wine vinegar

Mix all the ingredients together and let stand at room temperature for at least an hour
to blend the flavors.

Yield: 2 cups
Heat Scale: Medium