Prep 10 mins
Cook 0 mins
These are often used in Brazil as dips/sauces for many dishes. Serving size is a guess since it depends on taste preference and how much you want it.
- 1 large onion, diced
- 1 large tomatoes, peeled, seeded and diced
- 2 tablespoons red wine vinegar or 2 tablespoons lime if you want salsa with limes
- 2 garlic cloves, minced
- 1 -2 tablespoon olive oil
- 1 teaspoon dried parsley, 2 tbsp if fresh and minced
- 3 drops chili sauce, depending on how strong you want it
- salt, as needed
- pepper, as needed
- Mix all ingredients well seasoning to taste and chill for an hour.
Very Good. I used hot chili sauce and at first just doubled the amount. We thought it was too bland so I added more; approx. 3/4 teaspoon or more. It was just the way we like it. Next time my husband would like me to add a jalapeno pepper. My battery was dead so I couldn't take a pic. Next time. Made for Ausie Swap #31.
A very good recipe, with better taste, and flavors. I used some of the salsa for tortilla chips and froze the rest. I used the red wine vinegar , and plan on repeating this recipe again. Made for Recipe Swap.
This Salsa is fabulous. Really fresh and tasty. I didn't use chili sauce but instead added a finely chopped red chili. Used the red wine vinegar option. Lovely on top of your Kabab (Kebabs or Middle Eastern Skewers), thank you.