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Rojo Salsa
Ole! This is great stuff.
- 4 small tomatoes (about 1 pound), peeled, seeded and finely chopped
- 2 fresh California (Anaheim) or New Mexico chiles, peeled, finely chopped OR 1/3
cup chopped green chiles
- 1/2 small jalapeño, stems and seeds removed, finely chopped
- 1/2 medium onion, finely chopped
- 1/4 cup fresh cilantro leaves, chopped
- 1 large garlic clove, minced
- 1 teaspoon olive oil
- 1/2 teaspoon salt
Combine tomatoes, chiles, onion and cilantro in a bowl. Mash garlic
with olive oil and salt to make a paste. Stir garlic paste into tomato mixture.
Cover and allow to stand for two hours to blend flavors.
Serve at room temperature. Makes about 2-1/2 cups.
end recipe
More Salsa:
end article
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