My sister, who often camps throughout the interior of Mexico during our cold, snowy winters, brought this recipe home with her.Once you have this homemade salsa, you'll find it hard to go back to store-bought.
Don't say I didn't warn you...
Don't say I didn't warn you...
Salsa
2 ripe tomatoes, finely chopped. (The better the tomatoes, the better the salsa)
1/3 of a white onion (or 1/2 for more heat), very finely chopped
1 fresh jalapeno pepper, seeds removed, finely chopped. (Leave some seeds in for more heat)
1 clove fresh garlic, finely chopped
solid handful of fresh cilantro, chopped. Stems OK.
dash salt
squeeze lime juice
Variation:
Try the above recipe on it's own, then next time add a ripe avocado. It's
great.
1/3 of a white onion (or 1/2 for more heat), very finely chopped
1 fresh jalapeno pepper, seeds removed, finely chopped. (Leave some seeds in for more heat)
1 clove fresh garlic, finely chopped
solid handful of fresh cilantro, chopped. Stems OK.
dash salt
squeeze lime juice
Variation:
Try the above recipe on it's own, then next time add a ripe avocado. It's
great.
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