Salsa Mexicana

Submitted by AmyZoe

"I am enjoying trying new salsa recipes with fresh garden tomatoes. I never would have thought to put in wine vinegar in salsa, but it makes the recipe. I left the skins on my tomatoes, and I left out the oil and still loved this. YUM! Recipe courtesy of The New York Times Cookbook."

 

• Ready In: 10mins
• Ingredients: 11
• Yields: 4 cups
• Serves: 8

ingredients

• 4 cups fresh tomatoes (peeled, or use canned Italian plum tomatoes)
• 1⁄4 cup green chili, finely chopped
• 1⁄4 cup wine vinegar
• 2 garlic cloves, minced
• 2 tablespoons vegetable oil
• 2 tablespoons parsley, finely chopped
• 2 teaspoons basil, finely chopped
• 1 teaspoon thyme
• 1 teaspoon oregano
• salt
• pepper

directions

1. Chop the tomatoes and combine with the remaining ingredients.
2. Chill.
3. Serve with any suitable Mexican or Tex-Mex dish.