During our time in Cabo, Mexico, we stopped by the One and Only Palmilla to cook with Chef Larbi Dahrouch. He showed us his recipe for Salsa Mexicana. I've got my own urban garden growing on my patio with fresh tomatoes and peppers.
1 tablespoon of fresh lime juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
A dash of Extra virgin olive oil (EVOO)
Dice tomatoes and mix all remaining ingredients. Refrigerate for at least 30 minutes before serving.
Photo by Emily Clack