Prep 20 mins
Cook 0 mins
I thought this was pretty good until I brought it to a family gathering and my brother and sister stood over it and ate it all, they thought it was great. I'm asked to bring it to all family gatherings. My brother grows the most beautiful organic tomatoes, so I use his whenever I can. During the winter I use canned petite diced tomatoes. I leave the skin on my tomatoes and keep the seeds in. I hand chop everything.
- 2 1⁄4-2 1⁄2 cups coarsely chopped ripe tomatoes (about two large tomatoes)
- 3⁄4 cup chopped onion
- 1⁄2 lime, juice
- 1⁄3 cup coarsely chopped cilantro, stems removed
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon sugar
- 1 tablespoon chopped jalapeno, fresh or canned,to taste
- 1⁄2 teaspoon tamari or 1⁄2 teaspoon soy sauce
- 1⁄4-1⁄2 teaspoon cumin
- 1 (3 1/2 ounce) canchopped green chilies
- Combine all ingredients and gently stir well.
- Refrigerate to give flavors time to mix, I usually refrigerate for about an hour.
- We eat with tortilla chips, but the possibilities are endless.
Very good and quick and easy to prepare!!! DH liked a little more salt, but this was perfect for me. I did peel the tomatoes, DH hates tomato skin! Used cilantro from the garden and also fresh parsley, because I've got lots! A very good salsa, which we are enjoying for lunch, thank you, Christi! Made for PAC Fall 2009
tasty! I used the last of the garden tomatoes and my own onion, so this was very fresh! I will try this again this winter with canned tomatoes. Made for Fall PAC 09. thanks for sharing!
Great flavor just the right heat. I used a large Jalabeno for half the recipe and no canned chilies. Instead of garlic powder I used a fred clove chopped. Served with dinner along side a filet of salmon and a corn on the cob. Thanks for a lovely condiment.