From Pennsylvania food entrepreneur Kathleen Montgomery. Get this Kat's Salsa Fresco recipe at KatsCaliforniaSalsa.com.
1 large white onion, rough chopped into small pieces
5 green onions, chopped (the whole thing!)
3 cloves garlic, finely minced
6 Roma tomatoes, cubed
6 pickled jalapeño rings, finely chopped, or use fresh, depending on how hot you want it3 tablespoons roughly chopped cilantro, including stems (I always end up using more, but this is what I start out with)
1 tablespoon fresh squeezed lemon juice
1 packet Sazon seasoning (no MSG)
1 teaspoon cumin
1 teaspoon garlic powder
2 large ripe avocados, cubed
Combine everything but avocados. Gently incorporate avocado cubes into salsa.
Serve immediately with fresh-made chips. I don’t know how many it serves. Also, it is a wonderful filling for whole-wheat tortillas or pitas.
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