Salsa Ranchera From Robert Dionne

Recipe Ingredients

1 lb	454g / 16oz	Tomatoes
1/4 cup	4g / 0.1oz	Chopped cilantro or parsley
1/2 cup	31g / 1.1oz	Finely chop onion/scallions
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Minced garlic
		Lime juice to taste
1/2 tablespoon	7.5ml	Finely chopped hot pepper

Recipe Instructions

Halve tomatoes and remove the seeds and juice. Finely chop the pulp and combine with the remaining ingredients.

The "heat" of the salsa depends on the type and amount of hot peppers you use.

Source:
The Cuisines of Mexico

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