Thursday, July 17, 2014

Santa Fe School of Cooking's Fresh Tomato Salsa

This is my go-to fresh salsa, that's being made several times a week now out of garden picked tomatoes, peppers, and onions.  It's out of the "Santa Fe School of Cooking" cookbook.

"Before the opening of the Santa Fe School of Cooking in December 1989, Bill Weiland, a local Santa Fe chef, was hired to help develop the first few recipes for the school.  Susan Curtis, her husband David, and Bill congregated to test and taste a number of recipes.  This "basic" fresh tomato salsa is one of the first recipes used at the school and is still very popular.  Serve this salsa with chips or on tacos, enchiladas, or fajitas."

4 to 5 plum tomatoes, diced
1/2 cup finely chopped red onion
1 teaspoon dried Mexican oregano, crushed
2 serrano chiles, finely chopped
1 teaspoon minced garlic (optional)
3 tablesppon coarsely chopped fresh cilantr
2 to 3 tablespoons fresh lime juice or cider vinegar
1 tablespoon olive oil (optional)
salt to taste

Mix all.  Let the mixture six for 20 minutes to meld the flavors.

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