Prep 10 mins
Cook 5 mins
I got the recipe for this out of T.O.H. It was really good after sitting a few hours, but even better the next day. Since I had canned jalepenos, I used those instead of fresh. Yummy! I served with organic blue tortilla chips.
- 1 lb fresh asparagus, trimmed and cut into 1/2 inch pieces
- 1 cup chopped seeded tomatoes
- 1⁄2 cup finely chopped onion
- 1 small jalapeno, seeded and finely chopped
- 1 tablespoon minced fresh cilantro
- 1 garlic clove, minced
- 1 teaspoon cider vinegar
- 1⁄4 teaspoon salt
- tortilla chips
- Place asparagus in a large saucepan; add 1/2 inches of water. bring to a boil. Reduce heat;cover and simmer for 2 minute Drain and rinse in cold water.
- In a bowl, combine the asparagus, tomatoes onion , jalepeno, cilantro. garlic, vinegar and salt. Cover and refrigerate for at least 4 hours. stirring several times. serve with tortilla chips.
This salsa is full of ingredients we love, and the taste did not disappoint. We had some about an hour after making, and finished the rest the next day. On the second day the color of the asparagus had faded considerably, so for the best presentation I would recommend eating it the first day. I'll also use regular tortilla chips next time because the blue organic ones were kind of hard and not full of taste, and the color didn't look good with the salsa. We loved the actual salsa, though, and will make again.
This is the first time I ever came across an asparagus salsa! Different, but good. I recommend you cook the asparagus so it's tender to your liking, and if you don't like raw onion use a sweet one instead (a Vidalia or Walla Walla onion). Thanks Hakins Family!