Salsa Fresca
You can make salsa fresca two ways – coarsely chop all ingredients and then briefly pulse in a food processor, or finely chop by hand. By far, my preferred method is to hand chop. It takes a bit longer but the results are superior. Pulsing in a food processor, no matter how brief, results in an unappealing, mushy texture. Salsa fresca is best served at room temperature, so make sure to take it out of the fridge an hour or so before serving....