|3 medium tomatoes, seeded, chopped||1/4 cup finely chopped white onion|
|1/4 cup finely chopped red bell pepper||1 jalapeno pepper, seeded, finely chopped|
|2 tablespoons finely chopped fresh cilantro||2 tablespoons fresh lime juice|
|1 teaspoon finely chopped fresh garlic||1/2 teaspoon salt|
Combine all ingredients in medium bowl; mix well. Cover; refrigerate at least 1 hour.
TIP: To quickly seed tomatoes, cut in half and gently squeeze to release seeds.
TIP: Can be made 3 to 4 days ahead.
TIP: For thicker salsa, first sprinkle tomatoes with salt. Let stand at least 1 hour. Drain juice. Continue as directed above, omitting the 1/2 teaspoon salt.
TIP: Serve this salsa as a dipping sauce for tortilla chips, serve over baked chicken, or as a topping for a baked potatoe.
Last updated 08/16/06 -- R Cordia