Salsa Fresca

Note from Mitch: This recipe came to us from Chef Dan Gilmore of the Wuksachi Lodge in the Sequoia National Forest. Serve this fabulous salsa on Chef Dan's fabulous Goat Cheese Tamales (follow link for recipe). Find out more about Sequoia National Park by clicking Visiting The Great Sequoia, at our sister site, FabulousTravel.com.

1 lb. tomatoes, finey diced 4 tablespoons finely diced purple onion 1/2 cup basil, chiffonade, loosely packed 2 teaspoons minced garlic 1 roasted guijillo chile ground 1/4 cup extra virgin olive oil 1 1/2 teaspoons kosher salt

Mix all ingredients together.