Prep 20 mins
Cook 0 mins
As they make it in Mexico - served freshly made, it's so much better than the jarred stuff! Moderate the heat by adjusting the amount of jalapenos, and by all means, add more cilantro and an extra squeeze of lime. Mas delicioso!
- 2 lbs plum tomatoes, ripe
- 1 white onion, large
- 3 jalapenos or 3 serrano peppers
- 2 tablespoons fresh cilantro (optional)
- 1 yellow sweet pepper (optional)
- 1 tablespoon lime juice
- Chop all veggies fine.
- Add lime juice, cilantro, and salt, adjust to taste.
So yummy. . .so fresh. . .gotta love summer's bounty of fresh tomatoes! Great way to use them up! I used green onions (for a lighter onion flavor) and left out the yellow pepper (just because I didn't have any on hand). THANKS for sharing! Made as a recipenap for Veg*n Swap August 2010.
I keep going back and forth on how to review this, because this is the BEST salsa that I have ever had, and I just can't think of enough accolades for it! It tastes just like what we had on our honeymoon in Mexico. Not too tomatoey and just the right amount of burn and an amazing fresh taste. DH has requested that I ONLY serve this salsa from now on and I must agree! No more store bought for us! I did not use the optional yellow pepper and I used Hunt's diced tomatoes simply because I could not find any good ones. This summer I will use some Ripley tomatoes to make this and fully expect to be even more blown away!!! Thanks so much for this winner of a recipe! Mmm! Loved it! Made for Veg'n Swap March 2010 as a Recipenap! :)
I don't usually make pico with sweet bell peppers, but I found it was a great addition! Went perfect in my purple hull pea soup :)