4 firm, large tomatoes, halved
1/2 onion, grated
2 cloves garlic, minced or pressed
1/2 cup chopped cilantro
1 jalapeno pepper, seeded and chopped fine
1 tablespoon chopped jalapeno pepper
Juice of one lime
Pinch or two of sugar
Salt to taste
Grate tomatoes on largest holes of a hand grater if you have it. Do not use metal. If the tomato sauce looks too watery, strain a bit.
Add the rest of the ingredients, except for the corn chips.
Refrigerate salsa until serving time.
Taste just before serving, adding salt and lime if needed.
Serve this zesty salsa with crunchy corn chips.
Recipe makes 5 servings.
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