Quick Salsa Fresca “Notarecipe”

This is to my taste. YMMV, so adjust amounts/ingredients at will.

Salsa fresca is one of those super easy-peasy things to make that really add a lot to meals and snacks.

Three or four ripe roma tomatoes, chopped or diced, depending on your preference. Size and amount of tomato suiting your taste rules here.

Three or four jalapeño or serano peppers, diced. (Again, to taste–other capsaicin-laden peppers can be substituted, if you wish.)

1/2 yellow onion, chopped or diced–your preference.

Two to four minced cloves of garlic.

Lime juice (to taste).

You may notice I do NOT use any cilantro in my salsa fresca. That’s simply because fresh cilantro tastes stongly like soap (cooked cilantro, perhaps a bit less so, but still. . . #gagamaggot).

Just mix the stuff up and chow down, or store it in a well-sealed container and use it within a day or two, at most.

Bonus: just add this to some coarsely mashed avocado for semi-instant guacamole. Yum.

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