| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Unskinned tomatoes, finely chopped |
| 1/3 |
c |
White onion, finely chopped |
| 2 |
|
Garlic cloves, minced |
| 3 |
|
Finely (or to taste) chopped serranos, jalapenos, or cayennes |
| 1/4 |
c |
Loosely packed cilantro, finely chopped |
|
|
Salt to taste (a small amount balances the acidity of any salsa) |
| 2 |
tb |
Lime juice, approximately |
INSTRUCTIONS
Mix together the tomatoes, onions, garlic, chiles and cilantro; add salt to
taste and squeeze in lime juice. Set aside at room temperature to season
for about 30 min. before using. This sauce is best eaten the same day. It
does not freeze well. However, leftovers can be cooked for 20 minutes and
used the next day. Posted to CHILE-HEADS DIGEST V3 #295 by Judy Howle
<howle@ebicom.net> on Apr 15, 1997
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”