Yield: 1 Servings
|(Mike's recipe detective version)|
1 (14½ oz) can diced tomatoes - drained, but reserving liquid ½ small onion diced 5 to 7 sprigs cilantro - crushed and chopped salt to taste pepper to taste 1 to 3 diced jalapenos (in whatever amount you feel comfortable with) splash of lemon or lime juice, or vinegar.
Be careful here as to not overpower it with the juice. You can always add more... Note: Any of these 3 work equally well, but each will have a different affect the final outcome of the salsa. It is best to experiment and find which is your personal favorite, but I would not suggest mixing them.
Mix all ingredients together . Lightly chop in a blender or food processor, but do not puree'. Leave some texture. OPTION: You can make it a little heartier by adding a 4.3 oz. can of diced green chiles. If you like it a little thinner, add in some of the reserved liquid until you get it to desired consistency.
Posted to EAT-L Digest by MiKicks@... on Sep 17, 1997