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Fresh Salsa
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4 cups chopped peeled fresh tomatoes
1/4 cup finely chopped onion
1 to 4 jalapeno peppers, seeded and finely chopped
1 tablespoon olive or vegetable oil
1 tablespoon vinegar
1 teaspoon ground cumin
1 teaspoon salt, optional
1 garlic clove, minced
In a bowl, combine all ingredients; mix well. Let stand for about 1 hour. Serve at
room temperature. Store in a covered container in the refrigerator.
Yield: 3-1/2 cups.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |