 This recipe for Salsa was submitted by Debbie of
Florida, USA.
Salsa
- 4 medium-sized fresh ripe tomatoes
1 small bunch of cilantro (about 8 to 10 long pieces w/leaves)
1 fresh lime or lemon (or 1 to 2 tablespoons juice)
1 medium onion
Salt
Pepper
-
- Optional:
2 to 3 jalapeno chilies (or chipolte)
Red pepper flakes
- Wash and core tomatoes. Wash and drain
cilantro. Peel onion.
Cut tomatoes and onion in quarters. If using fresh chilies, cut
stems off and slice lengthwise, seed chilies. Place prepared
vegetables in food processor along with the cilantro. Squeeze
juice of one lime or lemon.
- Place lid on food processor and blend.
For chunkier salsa, blend only for a few seconds. For smoother
salsa, blend longer.
- If you don't have a food processor, chop
all ingredients by hand and mix in bowl. This works in a blender
as well.
- For extra zest, add dried pepper flakes.
Salt and pepper to taste. For a smoky flavor, add a few canned
chipolte peppers.
- Chill for at least two hours for best
results. Tastes so refreshing and is non-fat. Use as a dip for
tortilla chips, or serve with fajitas, use it as a topping for
black beans, rice and chicken, etc.
Makes about 4 to 5 cups.
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