You've got to make salsa for Cinco de Mayo! 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 with fresh tomatoes and peppers.
4 Tomatoes
1 Small White Onion. Finely chopped
2 tablespoons cilantro leaves, finely chopped
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
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