Tuesday, September 25, 2018

Salsa Mexicana


Many, many years ago, Christmas 1999, to be precise, a dear friend gave me a cookbook of Salsa recipes. This book has 50 recipes for salsas. Tomato salsas, chile salsas, fruit salsas, tropical salsas, and corn salsas. So Many Salsas! Page 8 of this book is the most stained and dripped upon page in this book, because it is the page with our favorite go-to homemade salsa. Super simple to make, with easy to find ingredients, it’s a keeper. Enjoy.

2 Tbsp. finely diced white onion
8 Roma tomatoes, diced
2 Serrano chiles, finely diced*
2 Tbsp. finely chopped fresh Cilantro
1 tsp. salt
1 Tbsp. fresh lime juice
Place the onion in a mesh strainer, rinse with hot water, and drain. Combine all ingredients in mixing bowl. Chill in refrigerator for 30 minutes before serving. Yield: approximately 2 cups.


*To amp up the heat leave the serrano seeds in!

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