Salsa Mexicana

This fresh and easy Salsa Mexicana recipe is perfect for fish tacos, carne asada or by itself with corn tortilla chips. The Spanish word salsa translates into English as "sauce" we think of salsa as a mild to intense spicy condiment at Mexican or Latin American restaurants. Today salsas incorporate everything from watermelon and mangos to berries and bananas.

This recipe, also known as Pico de Gallo is made with fresh ingredients and the proper balance of spices, acid and salt for a tasty topping; serve with blackened catfish tacos or to enjoy with your favorite tortilla chips.

6 roma tomatoes
1/2 cup diced red onions
1/2 cup diced sweet onions
3 jalapeno peppers, seeded, diced
1 garlic clove finely chopped
Juice of 2 large limes
1/2 tsp kosher salt
1/2 teaspoons black pepper
1/4 cup chopped fresh cilantro

Slice tomatoes in half, gently squeeze out seeds, dice into 1/4 inch pieces. Place in medium size glass bowl. Add diced red and sweet onions, jalapeno peppers, garlic, season with salt and pepper, mix
well. Add juice from limes and cilantro, mix well.
Chill 30 minutes.

After 30 minutes, remove from refrigerator let
rest at room temperature for 20 minutes, mix and
serve. Time in the refrigerator allows the flavors
to come together.

Serve Salsa Mexicana with Grilled Salmong