Yield: 1 Servings
|4||Roma tomatoes finely chopped (up to 6)|
|1 medium||Sized red onion finely chopped|
|1 bunch||Cilantro finely chopped|
|2||Limes (up to 3)|
|1||Jalepeno peppers coarsely chopped (so that no one accidentally eats one!) (up to 2)|
Makes about 1 cup (good for about 1 bag of nacho chips) Mix together the tomatoes, onions and cilantro in a medium sized bowl.
Squeeze the limes and add the juice to the salsa. Add the peppers and mix.
Wait a couple of minutes for the taste to settle, then salt to taste ( about 1 teaspoon ).
Warning, it doesn't keep in the refrigerator for more than about one day, so eat it all in one sitting!
Posted to EAT-L Digest 6 November 96 Date: Thu, 7 Nov 1996 12:00:13 -0800 From: Pamela Ramsey <risha@...>