Amy Davis, Baltimore Sun
November 9, 2010
Chef Michel Tersiguels Salsa Recipe
4 cups roma tomato, small dice
1/3 cup onion, small dice, do not chop
1 bunch cilantro, cleaned, chiffonade
2 cloves garlic, fine diced
zest and juice of 1 lime
salt and pepper to taste
1 teaspoon extra virgin olive oil
1 jalapeno, fine dice (if you dont want it too spicy, remove the seeds)
For more spice, add hot sauce of your choice. I like ghost pepper and jalepeno
Mix all ingredients and let sit for a minimum of 1 hour. Refrigerate if not serving immediately. Will keep in airtight container up to five days. Once prepared, I served this over tortilla chips that have been baked with shredded cheese what ever you like you best! You can mix it up and add ground beef or chicken too.
Notes: For a different flavor, you can add roasted corn, diced avocado or roasted red peppers. Also, I use a ceramic knife when preparing salsa to maintain the dice of all the ingredients. Chopping the ingredients does not give as much flavor.