Condiments, Dressings & Sauces > Mexico > Garden Salsa >
Garden Salsa
1/2 sweet onion, chopped
1/2 green bell pepper, de-seeded & coarsely chopped
1/4 C fresh cilantro
5 pickled jalapeno peppers, sliced
6 fresh tomatoes, quartered
2 tsp. olive oil
2 tsp. red wine vinegar
1/2 lime, juiced
Salt to taste
Place onion, bell pepper, cilantro and jalapeno peppers in a food processor. Pulse until finely chopped. Add the tomatoes, and pulse a few times until tomatoes are coarsely chopped. Transfer ingredients to a bowl. In a separate bowl, whisk together olive oil, red wine vinegar, lime juice and salt. Pour dressing over tomatoes, and stir well. Cover, and refrigerate for at least one hour before serving.
Suggestions: Use as a dip with potato and tortilla chips, or as a condiment for tacos and egg dishes.
Recipe featured in Food Fare's Community Garden Cookbook.
Related Link:
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
