Prep 25 mins
Cook 0 mins
After trying this salsa, it is hard to go back to store-bought salsa. I could eat my weight in this stuff, along with tortilla chips. Yum!!
- 6 garlic cloves, peeled
- 2 green serrano chilies (I use one of each) or 2 jalapeno chiles, seeded and chopped (I use one of each)
- 7.39 ml sea salt or 7.39 ml kosher salt
- 6 medium ripe tomatoes, peeled, seeded, and chopped
- 236.59 ml finely chopped sweet Spanish onions or 236.59 ml vidalia onion
- 14.79 ml minced fresh cilantro
- 2.46 ml dried oregano
- 59.14-118.29 ml vegetable oil
- 29.58 ml red wine vinegar
- In a mortar, crush the garlic, chile peppers, and salt and make a paste, using a circular motion with the pestle.
- Transfer mixture to a serving bowl.
- Add the remaining ingredients and stir to combine.
- Will keep in the refrigerator for 2-3 days.
Wonderful, absolutely wonderful. I substituted olive oil for vegetable oil and the juice from one lime for the red wine vinegar. Thank you very much for sharing this recipe, it will definitely made again!
This is excellent, fresh-tasting salsa. I did halve the amount of salt because I was using quite fine grained sea salt. I also substituted green chilies that are more easily available for me. Still delicious. Will definitely make again and again. Thank you very much for sharing another wonderful recipe with us.
Delicious! My daughter's Girl Scout troop made this for their Service Unit's International Festival (their troop picked Chile as their country to represent) and served it with tortilla chips. The kids at the Festival loved it and some were eating it with spoons -- no chips! Several adults wanted the recipe because they gave it a THUMBS UP!