It's not that I couldn't make this as well as him if I wanted to, it's just that I'm generally too lazy.
As in, when I make salsa, all these ingredients go straight into the food processor to get chopped up quickly and easily.
But no, it doesn't taste quite as good as this way. Still good, but not the perfection that Andrew's salsa is. :o)
I know this seems like quite a large batch, but trust me... it won't go to waste!
And now I'm curious: Do you prefer your salsa chunky like this (pico de gallo style) or more blended up?
12 roma tomatoes
1/2 large red onion, finely chopped
1 bunch green onions, whites and light greens chopped
3-4 cloves garlic, finely chopped
2 large limes, juiced
2-3 jalapeños, finely chopped - with or without seeds, to taste
fresh cilantro, chopped
salt & pepper, to taste (we use about 1/2-1 tablespoon salt + 1 teaspoon pepper)
Cut the tomatoes in half and gently scoop out the seeds and juice and discard; Dice the rest.
In a large bowl, gently stir together the diced tomatoes and the rest of the ingredients. Taste for spice and seasoning, adjust where necessary, and enjoy with chips!
This salsa keeps well for a day or two... and actually tastes best on the second day, so feel free to make it ahead!