This is my version of a popular salsa fresca served at El Sarape Mexican Restaurant, in Green Bay Wisconsin. Through experimentation, I’ve deduced they use two signature ingredients which puts their salsa in a class by itself. Control the heat by seeding the jalapenos — their version however, is quite spicy, which is how I like it.
On a side note, El Sarape is one of only two restaurants in the area serving authentic Mexican cooking. Their two-pound burritos are epic. Enjoy!
1 10.5 oz. package cherry tomatoes
2 large jalapeno peppers (core and seed them if you want to control the heat)
1 small white onion, diced
2 large cloves garlic, crushed
1 green stalk onion (scallion) roots trimmed, with greens
1.5 cups loose-packed fresh cilantro leaves
1 tsp. ground Mexican oregano
1.5 tsp. salt, to taste
Reserve the salt for the last step*. Prep and wash everything and place in a food processor with the ground oregano. Pulse until a fine texture is achieved (you may need to scrape down the work bowl with a spatula.) Carefully remove the cutter blade and salt to taste. Mix well and let stand ten minutes before serving.
Makes about 3 cups.
*NOTE: Salt wreaks havoc on your food processor blade, dulling it very quickly. Add it last to avoid this issue.
Due to the large volume requirement, I suspect El Sarape’s salsa is processed in a blender. I prefer to present mine with a little more texture, using a fine-cut food processor pulse blade.