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Fresh Salsa

5 JALAPENOS, SEEDS REMOVED AND FINELY CHOPPED
1/4 CUP CILANTRO, FINELY CHOPPED
3 TBS LIME JUICE
1 ONION, FINELY DICED
3 TBS RED WINE VINEGAR
2 TO 3 TOMATOES, FINELY CHOPPED
1/4 CUP OIL
4 CLOVES GARLIC, MINCED

* COMBINE ALL THE INGREDIENTS AND STIR TOGETHER.

* ALLOW THE SALSA TO SIT AT ROOM TEMPERATURE FOR AT LEAST AND HOUR BEFORE SERVING IN ORDER FOR THE FLAVORS TO BLEND TOGETHER.

** THIS SALSA IS ON THE HOT SIDE, SO IF YOU ARE NOT ON THAT POWER ENDORPHIN QUEST, TRY GRADUALLY ADDING THE JALAPENOS UNTIL THE DESIRED HEAT IS REACHED.

*** THE OIL CAN BE OMITTED WITH ONLY A SLIGHT EFFECT ON THE FLAVOR.

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