Prep 20 mins
Cook 0 mins
This receipe comes from the cookbook 'Salsa Cooking' which is an amazing cookbook. The salsa is as close to the real thing as I have tried outside of Mexico. This salsa is also the base for the Lime Chicken Tortilla Soup The receipe calls for grilled tomatoes but I prefer fresh, cored tomatoes instead. I agree with Katzen's review about adding oil, if you are using recipe as a regular salsa there is no need to add oil. If using for the soup you do need the oil You can spice up the salsa by leaving some of the jalapeno seeds in
- 3 large tomatoes, cored and chopped finely
- 1⁄2 cup onion, finely chopped
- 2 garlic cloves, minced
- 2 fresh jalapeno peppers, seeded and minced
- 3 tablespoons cilantro, chopped finely
- 1 tablespoon olive oil, see note above (optional)
- 1 tablespoon lime juice, fresh
- Core the tomatoes and squeeze the seeds out, chop finely.
- Mix all ingredients togethether.
- Let sit for 15 min for flavours to mix.
- Season with salt.
Very tasty and fresh! I will leave more of the seeds from the peppers in next time, since we like it hotter. I also doubled the cilantro. Simple to make.
This recipe is very similar to the one I brought back from a trip to Mexico. When making it at home, I use Roma tomatos, as I think that they have a more tomatoee flavor. No oil either, and don't be shy with either the salt, lime juice, garlic or cilantro.
We made this using fresh tomatoes and jalapenos from the garden. We also had some fresh cilantro that needed to be used up. I added extra garlic when I made it, but we ended up adding even more. We could barely taste the original amount of garlic, and we are a family that loves our garlic! This was the only change that I made. Served with tortilla chips.