Prep 15 mins
Cook 5 mins
Another fabulous recipe from Chef & Owner Jeff Smedstdd of the Elote Cafe in Sedona, AZ. Make this as chunky and spicy as you wish. Olive oil is nontraditional but it gives a special touch to the tomatoes. Plop a dollop over all your entrees or eat with crispy tortilla chips.
- 1 cup tomatoes, diced
- 1⁄4 cup onion, diced
- 1⁄4 cup cilantro leaf, chopped
- 2 jalapenos, stemmed, seeded, diced
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon sugar
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- After prepping the ingredients, mix together and enjoy.
- The sooner you eat it, the better.