Saturday, May 18, 2013
Using fresh ingredients makes all the difference in this versatile salsa. Try it with baked chips, on fish or anywhere you like to use salsa. You may never go back to bottled again!
At a glance
3 medium ripe tomatoes (about 1 lb.), peeled, cored, seeded and chopped
1/2 small red onion, chopped
1 clove garlic, minced
1/2 fresh or canned jalapeno pepper, cored, seeded and finely chopped
1 tbsp. red wine vinegar
2 tsp. lime juice
2 tsp. olive oil
1/4 tsp. hot red pepper sauce
In a medium-size bowl, mix the tomatoes, onion, garlic and jalapeno pepper. Stir in the vinegar, lime juice, olive oil and red pepper sauce. Cover and chill in the refrigerator at least 2 hours before serving. Store tightly covered in the refrigerator for up to 1 week.