This is super easy salsa - Sometimes its called La Bandera (The Flag - the Mexican Flag of course or Pico De Gallo or just plain salsa. There are variations but those are for future blogs.
This is a small batch - My dad uses the one to one ratio - one tomatoe for every jalapeno. The heat will depend on the pepper. Some are hotter than others. If you are adventuresome and like the heat try the Serrano peppers in stead of the Jalapeno - Serranos are smaller but dont let that fool you - they have kick.
Go to the store or farmers market and get
-1 Fresh firm Jalapeno
-1 or 2 Tomatoes (Romas, Beef, or vine whatever is cheap)
-1/4 Onion (yellow, white, NOT green)
-Cilantro 8 to 10 sprigs of the bunch (aka Coriander)
-Juice of 1/2 Lemon or Lime
Chop each ingredients (except the lemon or lime) and set them in a bowl large enough for all the ingredients. Mix them and add salt to taste - not too much though.
Finally, add the juice of the lemon or lime - I add 1/2 of the lime - my daughter adds two limes...
***CAUTION: Handle the jalapeno carefully. Hold it by the stem or tail and cut it lengthwise in half, turn and cut it again so its in quarters cut it once more then start chopping in really small pieces. Dont do large chunks with the pepper, its just too hot. Also, some will tell you to split the pepper and carve out the seeds and stems - I dont do that - thats where the heat is. When Chopping the pepper DONT rub your eyes. Dont brush hair out of your face, dont touch your kids or your pets. This stuff is no joke if you get it in your eyes - remember its what they use for Mace...***
Mix gently and taste it with a corn chip - - Enjoy by topping the Tostada with the salsa or on Nachos!! Yum. Non fat and good for you.
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