Salsa Fresca

Salsa Fresca

Salsa dates back as far as the Ancient Aztecs, Mayans and Incas. It was believed that the chile peppers in the salsa actually warded off fevers and helped stimulate the digestive organs. Salsa is widely used in many different ways today from a condiment served with fish or meat to my favorite - a chunky dip served with tortilla chips. Although there are many fancier, trendier versions, my favorite has always been fresh Salsa Fresca. If you have good tomatoes (not over or under ripe) it is so simple to prepare and much tastier than the jar stuff! I happen to stumble across some yellow and orange tomatoes which added beautiful color to this salsa.

origin - lisa lou
difficulty - easy
health meter - high

4-6 plum tomatoes chopped
1/2 medium red onion finely chopped
1/2 yellow tomato chopped
1/2 orange tomato chopped
2 tbsp fresh cilantro chopped
1 clove garlic minced *optional
few shakes of chile peppers based on your preference of spice
1 small poblano chile peeled, seeded and chopped (I like to char the chile either in the oven or over a gas flame to enable me to peel the skin off)
juice of one lime
1 tbsp olive oil
salt/pepper to taste
1 -2 tsp sugar

Combine all ingredients and let refrigerate for at least 20 minutes. Drain some of the juice off and serve.