Makes: 4 Servings
2 large tomatoes, cored and diced in 1/4" pieces
1/4 cup finely diced red onion
2 tbsp fresh cilantro, finely chopped
1 to 2 jalapeno peppers, cored and chopped(leave the seeds in for extra spice; scrape them out for
a milder salsa)
1 small clove garlic, finely chopped
½ tsp salt to taste
1. Toss all ingredients in a small bowl and let stand at least ½ hour before using.
2. The salsa can be made and refrigerated up to a day in advance.
3. Drain off excess liquid and season to taste with salt before serving.
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