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Condiments, Dressings & Sauces >  Mexico >  Lime Salsa >

 

Lime Salsa

• 2 large ripe tomatoes, cored & chopped

• 1 onion, finely chopped

• 3 cloves garlic, minced

• 1/4 C lime juice

• 1 jalapeno pepper, stemmed, seeded & minced (sub with two canned whole green chilies if desired)

• 1 TBS dry white wine

• 1 tsp. chili powder

• Pinch of ground cumin

• Black pepper to taste

In a bowl, combine all ingredients; allow to stand at room temperature for about one hour before serving. Recipe yields about 1-1/2 cups of Lime Salsa.

 

Note: For use with Tacos de Pescado (Fish Tacos).

 

Related Links:

• Food Fare Culinary Collection: Mexican Cantina

• Global Seafood Cookbook

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