Diana kennedy's salsa mexicana

Yield: 1 Servings

Measure Ingredient
¾ cup Unskinned tomatoes, finely chopped
⅓ cup White onion, finely chopped
2 \N Garlic cloves, minced
3 \N Finely (or to taste) chopped serranos, jalapenos, or cayennes
¼ cup Loosely packed cilantro, finely chopped
\N \N Salt to taste (a small amount balances the acidity of any salsa)
2 tablespoons Lime juice, approximately

Mix together the tomatoes, onions, garlic, chiles and cilantro; add salt to taste and squeeze in lime juice. Set aside at room temperature to season for about 30 min. before using. This sauce is best eaten the same day. It does not freeze well. However, leftovers can be cooked for 20 minutes and used the next day. Posted to CHILE-HEADS DIGEST V3 #295 by Judy Howle <howle@...> on Apr 15, 1997

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