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Side Dish
Instant Salsa |
This recipe was inspired by
Kimberly Shea of Ventura, CA (USA).
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Yield: 3 cups
Ingredients:
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1 each |
16 oz. can seasoned stewed tomatoes, preferably Mexican |
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1/4 c. |
red onion, peeled |
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2 each |
jalapeño peppers, stemmed and seeded |
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1 tsp. |
garlic, fresh, chopped |
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1 Tbsp. |
fresh lime juice |
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1 tsp. |
ground cumin |
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1 tsp. |
salt |
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1/4 c. |
red onion, small dice |
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1 each |
large ripe tomato (about 10 oz.), small dice |
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1 bunches |
cilantro or Italian parsley, cleaned and chopped fine |
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Procedure:
Using a blender or immersion blender, finely chop the canned tomatoes, peeled onion, jalapeños, garlic, lime juice, cumin and salt.
Pour the mixture into a serving dish and stir in the diced onion, cilantro and diced fresh tomatoes.
Serve well-chilled with your favorite Mexican dish or tortilla chips.
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