Two-tomato salsa

Yield: 6 Servings

Measure Ingredient
2 cups Diced unpeeled plum tomato
1 cup Unpeeled green tomato
½ cup Diced green bell pepper
¼ cup Chopped purple onion
1 tablespoon Finely chop jalapeno pepper
1 tablespoon Finely chop fresh cilantro
1 Clove, minced garlic
¼ teaspoon Salt
⅛ teaspoon Coarsely ground pepper
2 tablespoons Fresh lime juice
1 tablespoon Olive oil

1. Combine all ingredients in a bowl. Stir well. Serve at room temperature or chilled. Use a slotted spoon to serve with corn tortilla wedges, poultry, or fish. Yields 3 cups.

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