Salsa criolla

Yield: 1 servings

Measure Ingredient
2 mediums Onions; finely chopped
3 mediums Tomatoes; seeded, chopped fine
2 \N Jalapeno chiles; seeded, chopped fine
2 \N Garlic cloves; minced
¼ bunch Italian parsley; finely chopped
1 teaspoon Coarse salt
½ teaspoon Freshly-ground black pepper
⅓ cup Olive oil
¼ cup Red wine vinegar

In a medium bowl, combine the onions, tomatoes, jalapeno, garlic, parsley, salt and pepper. Whisk together the oil and vinegar in a small bowl and pour over the tomato mixture. Mix well, cover and refrigerate until ready to use. Adjust seasonings before serving. This recipe yields about 2 cups of salsa.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E15 broadcast 01-31-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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