Fresh tomato pepper salsa
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | pounds | Tomatoes -- garden fresh |
| 2.00 | Jalapeno peppers | |
| 2.00 | Cloves garlic -- thinly | |
| 1.00 | Sliced | |
| 1.00 | teaspoon | Kosher salt |
| 1.00 | tablespoon | Balsamic vinegar |
| ½ | cup | Basil leaves -- finely |
| 1.00 | Shredded | |
| ½ | Lime -- juice only | |
| 1.00 | Black pepper | |
Directions
Core the tomatoes, then halve and gently remove seeds. Dice tomatoes coarsely and place in glass serving dish. Halve jalapenos lengthwise and remove seeds and ribs carefully. Halve again lengthwise and cut crosswise into thin strips. Add to tomatoes with garlic, salt, vinegar, basil and lime juice; toss gently. Place a sheet of plastic wrap on the surface of the mixture and let stand at room temperature 1 to 2 hours, stirring occasioanally. Holding a plate over the dish, drain off almost all of accumulated liquid. Add the olive oil and pepper to taste; stir to combine. This sauce will keep refrigerated for one day.