This salsa fresca comes in handy when someone is intolerant to cilantro and the mint and parsley mixture gives it a very unique flavor that goes well with grilled meats.
1 cup seeded and diced tomatoes (1 medium-large)
1/3 cup chopped red onion
1/4 cup olive oil
2 tablespoons fresh lime juice
2 tablespoon sherry vinegar
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint (leaves only)
1 tablespoon sugar
1 teaspoon chile de arbol powder
1/2 teaspoon fine salt
1/4 teaspoon dried oregano, preferably Mexican, crumbled
Mix all ingredients together in a bowl. Let to rest for 1 hour prior to using.
Salsa keeps in the refrigerator 1 day. Drain before using.
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