First-Cut Salsa Fresca – a delicious recipe with Ready a stainless steel bowl., Wash the tomatoes and the chiles. Let dry on a clean kitchen towel., Wash the cilantro in a large bowl containing at least 1 quart of very cold water. Handle it somewhere between vigorously and gingerly in the water, separating and agitating all the while. Drain in a colander. Repeat the process. Spin in a salad spinner for optimal effect (after both washings)., Cut the lime for juicing. Set aside., Using a small serrated knife, cut the tomatoes into 1/4-inch slabs. Then cross-cut them into a proper dice with your chef's knife., Cut the tops off the chiles, split them lengthwise, and then quarter them lengthwise. You're quartering them so you have relatively flat surfaces to work with. Now, julienne and finely dice them. Nice work!. Easy to follow and perfect for any occasion.
