| Ingredients | |
|---|---|
| 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