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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is from the Weekend magazine dated August 11th'06. You can serve this with Tortilla chips! Enjoy! Ingredients:
1 1/2 lbs plum tomatoes, cored, halved, seeded and choppped into 1/4 inch pieces |
1/2 medium red onion, minced |
1 jalapeno peppers (ribs and seeds removed for less heat) or 1 serrano chili, minced (ribs and seeds removed for less heat) |
1 small garlic clove, minced |
1/2 cup chopped fresh cilantro |
2 tablespoons fresh lime juice |
coarse salt, as desired |
Directions:
1. Transfer tomatoes to a medium bowl.
2. Add onion, chilli, garlic, cilantro and lime juice.
3. Season generously with salt.
4. Mix well to combine.
5. Allow to stand for 15 minutes.
6. You may keep salsa at room temperature for upto 2 hours.
7. To store, transfer to an airtight container and store refrigerated for upto 3 days.
8. Enjoy!
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