Prep 10 mins
Cook 0 mins
My good friend Leo first made this salsa for us a few years back at a party at his house. It is refreshing and easy to make. Leo doesn't measure anything when he cooks, so I had to guess the proportions. For best results the salsa should be eaten within 24 hours (not too difficult to accomplish) because the vinegar and citric acid tend to break down the vegetables. Use the freshest ingredients possible and serve with good quality tortilla chips.
- 1 lb fresh firm roma tomato, diced (do not use old tomatoes!)
- 1 medium white onion, diced
- 2 fresh garlic cloves, minced
- 1 small green bell pepper, chopped bite size
- 1 small red bell pepper, chopped bite size
- 1⁄2 cup fresh cilantro leaves, chopped, NOT dried
- 1 teaspoon Mexican oregano, crushed to release flavor
- 1 jalapeno, minced, can substitute a milder chile such as poblano
- 2 tablespoons red wine or 2 tablespoons white wine vinegar, NOT plain distilled vinegar
- 1 tablespoon extra virgin olive oil
- 1⁄2 teaspoon salt
- 1 lime, juice of
- 1⁄2 lemon, juice of
- In non-reactive bowl mix all ingredients together. Cover.
- Allow salsa to marinate in refrigerator for at least 3 hours.
- Garnish with sprigs of fresh cilantro and serve with tortilla chips.
- NOTE: The yield is estimated.
Made this today for a snack to use up some tortilla chips...very very good. I have never used oregano in my pico de gallo but since I love oregano in almost anything I thought I would try this. Glad I did. I made as directed only cutting it down for DH, DH's dad and I. Also served it with Creamy Chicken and Chile Casserole #51384. Made for March Tag: Spring Onions.