Salsa Fresca

I went to culinary school and in our Garde Manger class we made this salsa one day and it was so yummy and light and fresh and I loved it, I couldn’t stop eating it…

This is the book we used and you can find the recipe on page 43

1 lb diced tomatoes (I used Roma tomatoes)
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3 1/4 oz minced onion (I used 1 yellow onion)
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2 2/3 oz diced green bell pepper
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2 garlic cloves, minced
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1 tbsp chopped cilantro
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1 tsp chopped oregano (I used dried)
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juice of 3 limes
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2 jalapeno, minced
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1 fl oz olive oil
1/4 tsp ground white pepper (I used black)
2 tsp salt
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Combine all ingredients and adjust seasoning. Refrigerate immediately
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Recipe

1 lb diced tomatoes (I used Roma tomatoes)
3 1/4 oz minced onion (I used 1 yellow onion)
2 2/3 oz diced green bell pepper
2 garlic cloves, minced
1 tbsp chopped cilantro
1 tsp chopped oregano (I used dried)
juice of 3 limes
2 jalapeno, minced
1 fl oz olive oil
1/4 tsp ground white pepper (I used black)
2 tsp salt

Combine all ingredients and adjust seasoning. Refrigerate immediately

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