RCI-SC.005.0114.001
Nancy's Salsa
Nancy's Salsa from the Recidemia collection
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- jalapenos4 unitfinely chopped
- Onion1 mediumchopped small but not too fine
- fresh tomatoes10 unitdiced
- carrot1 unitgrated
- 1/4 teaspoon
- 1 tablespoon
- garlic1 tablespooncrushed
Method
1
Finely chop the jalapenos, removing seeds if a milder salsa is preferred, and set aside.
2
Chop the medium onion into small, uniform pieces—not too fine to preserve texture—and place in a medium mixing bowl.
3
Dice the fresh tomatoes into bite-sized pieces, collecting any juices, and add to the bowl with the onion.
4
Grate the carrot using a box grater or microplane and add to the tomato and onion mixture.
5
Add the finely chopped jalapenos to the bowl, stirring gently to combine all vegetables.
6
Crush the garlic with the flat of a knife or a garlic press, then add the crushed garlic to the salsa mixture.
7
Sprinkle the salt and black pepper over the mixture, then stir well until all ingredients are evenly distributed.
8
Taste and adjust seasonings as needed, adding more salt, pepper, or jalapenos to reach desired flavor and heat level.
9
Let the salsa rest at room temperature for at least 10 minutes to allow flavors to meld before serving.