Fresh & Easy Salsa

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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.

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Last updated 08/16/06 -- R Cordia