Salsa Fresca Recipe - Cooking Index
Salsa Fresca Recipe - Cooking Index
| 4 teaspoons | 20ml | Ripe tomatoes - cored, seeded, (medium) and finely diced |
| 1/4 | Red onion - minced | |
| 2 | Stemmed jalapeno chiles - seeded, if desired, and minced | |
| 1 | Cilantro, leaves only - chopped | |
| 2 tablespoons | 30ml | Lime juice |
| 3/4 teaspoon | 3.8ml | Salt |
| 1 | Freshly-ground black pepper |
Combine all of the ingredients in a mixing bowl. Stir and toss well, and serve. Store in a covered container in the refrigerator no more than a day.
This recipe yields about 1 1/2 cups of salsa.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6130 broadcast 08-15-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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