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First, make certain that all of the vegetables you choose are very firm and very fresh.
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That really is the first secret to this unique Garlic Salsa Fresca!
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Using only plastic bowls, by hand, fine chop all vegetables listed and try to keep everything the same size.
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Continuity in size is just as important to this dish as the freshness and firmness of your vegetables.
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Hand chopping will also reduce the chance of any vegetable brusing.
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Together, these steps will set your salsa far apart from any others.
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Even if this is your first attempt!
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Seperate the jalapenos and white onions and place them in a plastic bowl or large Ziplock Bag.
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Add 1/2 cup lime juice to that bowl or bag, mix and allow to sit in the fridge for 30 minutes to an hour.
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Stir or massage bag regularly.
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This step will really make these veggies pop and sweeten!
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Yes, sweeten!
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Throw everything else in the Vegetable Section that's properly chopped in a large plastic bowl.
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De-seed all vegetables that call for it, i.e., cucumbers and tomatoes and discard seeds.
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Keep the seeds in your jalapenos for that additional kick and flavor!
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Also, add your canned goods.
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Do not drain the cans.
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The Clamato, the Tabasco and what fluid the sea salt pulls from your vegetables will be your only source of fluid in your salsa.
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Mix in all ingredients in the Seasonings section gently but well.
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You don't want to bruise those perfect veggies!
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Mix in jalapenos and onions with the 1/2 cup lime juice they have been marinating in.
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Mix well.
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Refrigerate until chilled.
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Stir regularly.
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Taste test and add additional lime juice if needed.
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While you're at it, why not make yourself a wicked Bloody Mary or Bloody Caesar since you already have the majority of the ingredients out?
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See recipe below.
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You can also serve this salsa communal style with sturdy chips like homemade Tortilla chips [you'll need them sturdy with this heavy salsa!]
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and/or sturdy quality crackers like Stacys Garlic Chips.
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STORING YOUR SALSA: You can also jar [don't can-this salsa won't last long enough for that process] some of this salsa.
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It will last about a week in the fridge.
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Once fresh jarred, offer it to your friends and co-workers!
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I know our neighbors look forward to this salsa at least once a month with our homemade, heavily seasoned Tortilla chips!
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OPTIONS FOR THE COOK: There are endless seasonings and ingredients you can either omit or even add to this Salsa.
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Various herbs and spices like Mexican Saffron and even Old Bay have been great additions in various dishes!
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It's your call!
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Vegetables such as corn or zucchini, or, even fruits like sweet Mango, Papaya, Watermelon or Cantelope are all fantastic options to counter any sodium or acidity.
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Just make absolute certain that your fruit or vegetable additions are just as firm as your veggies, yet sweetly ripened.
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WANTING A QUICK CEVICHE?
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Easy!
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If you'd like to turn this recipe into a memorable Ceviche, simply add a bit more lime juice to your jalapeno and onion bowl, just enough to coat your raw seafood [i.e., shrimp] and allow it to marinate [or cook in citrus] for at least an hour.
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Lastly, fold your veggies and shrimp in with all other ingredients.
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Then, refrigerate for a few hours if possible.
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Easy peasy folks!
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Remember to serve this Garlic Salsa Fresca with additional hot sauces like Tabasco, lime wedges, cilantro and sliced avocado to the side!
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Quality, sturdy crackers like Stacy's pair quite well.
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Lastly, this salsa is exponentially better in the following days!
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Please, share a picture of all your hard work!
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Enjoy!
