Yield: 1 Servings
|1 pounds||Tomatoes; peeled and chopped|
|½ cup||Onion; finely chopped|
|2||Jalapeno chile peppers; seeded and chopped|
|1 teaspoon||Red wine vinegar|
|1 teaspoon||Lime juice|
|½ teaspoon||Dried oregano|
|1||Clove garlic; minced|
|1 tablespoon||Fresh cilantro; optional|
To peel tomatoes the easy way, immerse them in boiling water for 30 seconds, then dip in cold water. the skins will start to peel off on their own.
In a medium bowl, combine tomatoes, onion and chile. Add remaining ingredients. Mix well. Let sauce stand 2 hours to blend flavors. Serve at room temperature.
Makes 2 cups
Lisa'a notes: If you want this to be hotter, do not seed the jalapeno. The heat of jalapenos comes from the seeds and the white skin that holds the seeds to the outside of the chile. I usually seed and "devein" both jalapenos, then add about one quarter of the seeds & "veins" back into the salsa. This is not very hot. I also like it very chunky and liquidy, so I leave it in edible size pieces. If you like it thicker, you can add ketchup or you can puree part of the salsa (I prefer the latter, so that you don't add all that sugar from the ketchup).
Recipe by: "Mexican Cookery" by Barbara Hansen Posted to MC-Recipe Digest V1 #894 by Elisabeth Johnston <ejohn03@...> on Nov 9, 1997