Salsa is one of those things that don't really need a recipe. All you need are some knife skills and a sense of what your raw ingredients taste like. I've been told though that I make a good salsa and the recipe for my most recent iteration was requested. So here it is, this is a little closer to a Pico de Gallo.
1 pounds medium tomatoes, diced
1 small bunch scallions, sliced thinly
4 radishes, minced
1 bunch of cilantro, minced
juice of 1 lime
salt to taste
Mix everything in a bowl, let it sit at least 10 minutes for the flavors to meld.
This is one of those dishes that is really only good the day it's made since refrigerators turn tomatoes mealy.
The only real requirement of a salsa is the right proportion of acid to ingredients. Past that, the variations are endless.
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