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Here's One!
I make this recipe all the time at home and I feel like I am instantly back in Mexico whenever I do!
FRESH SALSA
1 onion, finely diced
1-2 jalapeno peppers or green chiles, stemmed, about half the seeds and ribs removed, diced
1/2 yellow, green or red bell pepper, stemmed, seeds removed, finely diced
1 large fresh tomato, diced, or 2 small Roma or plum tomatoes for less juicy salsa
2/3 cup chopped fresh cilantro (or use dried, but use a lot less - maybe 1 tablespoon)
1 teaspoon salt
1 lemon or lime, halved
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Combine all ingredients except the lemon or lime in a medium bowl and toss together.
Squeeze the lemon or lime into the salsa mixture through a strainer. Stir, taste, and correct the seasonings. Although the salsa will keep for a day or two refrigerated, it's at its best when eaten right away.
From Passionate Vegetarian cookbook.
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