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salsa-fresca-con-calabacita

Living in New England, we are season-driven and don't have the luxuries of everything being available year-round. Just like other states that have multiple season changes, fresh produce gets trucked in from other states and also other countries. This is something that I enjoy making year-round. When the farmstands are in full swing, I swear I am making this several times per month. It is my favorite thing to make, to munch on and you can use this with so many other dishes. There is no difference between salsa fresca and pico de gallo. They both are a nice chunky salsa that has very little liquid. The freshness of tomatoes, red or white onions, fresh juice and zest of limes, chile peppers, and fresh cilantro is mind-blowing. I start with the base and add a few more ingredients so I can get a more bulked-up salsa fresca! I make this in large batches so that is how I compiled the amounts used. This was written in a way that it will be very easy for you to scale it down on your own. For some ingredients, you will need a digital scale. As far as how small or large to dice this - it is up to you!

Ingredients