Yield: 1 Servings
|4 cups||Ripe tomatoes, cored and chopped|
|5||Jalapeno peppers, seeded, cored and chopped|
|2 mediums||Yellow onions, peeled and chopped|
|½||Green bell pepper, seeded and chopped|
|1 cup||Canned tomato sauce|
|1 teaspoon||Minced or crushed garlic|
|2 tablespoons||Chopped fresh cilantro (optional)|
|1½ tablespoon||Red wine vinegar|
|Salsa jalapena (La Victoria brand is best) to taste (if desired)|
Fresh salsa is surprisingly easy to make and so much better than supermarket sauce. It will keep several days in the refrigerator.
Do not cook. Simply mix all ingredients well and add salsa jalapena to taste. Careful, the stuff is HOT!! Store in the refrigerator, covered, in plastic. Use on salads, on top of fried or scrambled eggs, as a dip, etc.
Posted to CHILE-HEADS DIGEST V3 #295 by Judy Howle <howle@...> on Apr 15, 1997