Prep 20 mins
Cook 1 min
Picked up this recipe at a local "Elmer's" restaurant. It sounds so good and easy to prepare. They were giving out the recipe free so I guess it's OK to post here. I haven't tried it yet, but the card said: It takes only minutes to produce the best-tasting summer salsa ready for dipping, topping, and summertime fun. Cooking time includes standing time.
- 4 large plum tomatoes, cored, seeded and cut into 1/2 inch dice (about 1 3/4 cups)
- 1 jalapeno, seeds and ribs removed, minced
- 2 green onions, including green tops, cut into thin slices
- 3⁄4 cup onion, sweet Walla Walla, diced (I think any sweet onion would work)
- 1⁄2 cup fresh cilantro leaves, chopped
- 1⁄2 teaspoon garlic, minced
- 1 1⁄2 tablespoons fresh lemon juice
- 1 1⁄2 teaspoons fresh lime juice
- 1 teaspoon sugar
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon sea salt or 1⁄4 teaspoon kosher salt
- In a medium bowl, combine the tomatoes, jalapeno, green onion, sweet onion, cilantro and garlic.
- In a measuring cup, stir together the lemon juice, lime juice, sugar, coriander, cumin and salt.
- Stir until the sugar and salt dissolve, and then pour over the tomato mixture.
- Stir gently to combine.
- Transfer to a serving bowl, cover, and set aside for at least 1 hour to allow the flavors to meld.
What a nice salsa. I'm not familiar with Elmer's, but I'll keep an eye out for it. We really enjoyed this fresh tasting salsa with chips and also over some scrambled eggs. Thanks for sharing, Teresa. Made for FYC tag.
Excellent. We prefer the hand chopped salsas over the "pulverized in the food processor" types. They always seem to taste fresher. This one did not disappoint. The only change I would make is adding more lime juice.
Quick and so delicious! I made this with all lime juice, otherwise as directed. From our garden we have so many tomatoes, jalapenos, sarannos, & onions that I will be making a large batch for canning this week. I needed a good recipe, and this one passed by all of us. Love the use of cumin and corriander. Thanks for a keeper recipe!