One of my favorites snacks is homemade Mexican Salsa (Pico de Gallo) with chips. It is colorful, refreshing, savory and crispy. Also, it is very easy to make.  Coming from a family that never cooked or ate spicy (hot) food while I was growing up, as an adult I have become a spicy food lover wether it is in Mexican, Japanese, Peruvian, Thai or Indian food among others. My husband and kids love it too!  This salsa is a great complement to avocado salad, “cielito lindo”, tacos, burritos and nachos. Please, be very careful when handling hot peppers. Try not to touch with your fingers, use a paper towel to hold them, and if you do touch them, wash hands thoroughly. Do not touch your eyes or nose in a few hours after you have been in contact with them. The seeds of these peppers are very strong so remove and discard carefully at the beginning. Do not put your nose or eyes anywhere near them!!!!!!  Remember, this is my version of mexican salsa, let me know about your comments and ideas…

Enjoy!

Mexican Salsa

Ingredients

3 medium sized tomatoes seeded and chopped

juice of 1/2 lime

2 tbsp of finely chopped red onion

1 tbsp extra virgin olive oil

1 tsp kosher salt (or to taste)

1/4 tsp ground cumin

1 tbsp chopped cilantro (tightly packed)

1 finely chopped habanero or jalapeño pepper (optional) CAREFULLY REMOVE SEEDS!

Procedure

1.  Mix all ingredients in a bowl and refrigerate for at least an hour before serving to allow flavors settle or until ready to serve.  Serve with good quality “totopos” or nacho chips.  Makes about 1 1/2 cups.