Salsa Mexicana (Fresh Tomato and Chiles) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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From Rick Bayless, 'Authentic Mexican.' If you're looking for an authentic Mexican salsa, this is it! It's so simple too! I only use one onion and two jalapenos when I make it, but I decided I'd post the original recipe instead of altering it. The way I make it produces a medium heat. I'd imagine making it his way would produce a hot salsa. I really like it with the lime juice. I haven't made it with the vinegar yet. Ingredients:
2 large tomatoes, chopped |
4 jalapenos, seeded and chopped |
2 small white onions, chopped |
2 garlic cloves, peeled and minced |
18 sprigs cilantro, chopped |
1 teaspoon salt |
2 teaspoons lime juice or 2 teaspoons cider vinegar |
Directions:
1. Toss tomato, jalapeno, onion, garlic, and cilantro together.
2. Add salt and lime juice (or cider vinegar).
3. Stir, and let stand 30 minutes before serving.
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