Recipe by FLUFFSTER
This is a great sauce, one that could be found on many Mexican families tables. Then, it was introduced to the U.S., and the rest is history! LOL There are countless types of sauces that the U.S. has embraced from Mexico. This is a very simple sauce to make. You can put it on just about anything, from eggs, to salad dressings, to top meats with, to sandwiches.
Top Review by Phoenix Phoodie
Amost all salsa recipes contain Cumin - a spice I'm not fond of. This one is perfect with the right amount of spicyness and bite. Only thing I did different is add salt. (Hope my doctor isn't reading this.) Use Louisiana brand bottled hot sauce or Tapatio brand. Tabasco imparts it's own "aged" flavor that I think does not go well with a fresh salsa like this.
- 2 medium tomatoes, finely chopped
- 1 medium onion, chopped (about 1/2 cup)
- 1 small garlic clove, finely chopped
- 1 canned jalapeno pepper, seeded and finely chopped
- 1 tablespoon cilantro (or more)
- 1 tablespoon lemon juice
- 1 1⁄2 teaspoons vegetable oil
- 1⁄2 teaspoon dried Mexican oregano (regular will do)
- 1⁄2 teaspoon bottled hot sauce
Directions See How It's Made
- Mix all ingredients. Cover and refrigerate in glass or plastic container.
- Refrigerate no longer than 7 days.
- Note: you will know when the sauce is starting to go bad on you. Put your ear to the opened container, if it's going bad it will "talk to you", you'll hear something like Rice Krispies snapping and popping. Weird as it sounds, it's true!