Salsa-fresh and easy
Condiment for tortilla chips, or a topper for hamburgers, tacos, or enchiladas
A good salsa recipe to serve with tortilla chips or my quesadillas. As a dipping side. To go with any mexican meal, on top of tacos is very nice. I have also used this, as a condiment on grilled hamburgers, for something different. You can make ahead, the longer it is mixed the better it is. Choose red, vine ripe tomatoes, firm to the touch. Sweet Vidala onion, the flatter the onion, the sweeter the taste. Small green jalapeno, unless you prefer hot salsa. Then the reder they are, the hotter they are. Be sure not to get any seeds into the mix, they are very hot. When choosing cilantro, chose bright green and unwilted. Wash and rinse thoroughly. Use the leaves only, as the stems tend to be very bitter. Use sparingly, as it can be overpowering. You want balance, with all flavors combining in concert. When choosing limes, firm and a nice green color, no brown tinge, they will last longer. Buy a few extra, for Margaritas.
- 2-4 tomatoes, vine ripe
- 1 onion, vidala
- 1-2 jalapeno, small green deseed
- pinch or two cilantro, leaves only
- splash lime juice, fresh squeezed or concentrate
- Dice tomatoes, into bite size pieces. Over your serving bowl, let juices run into, as it will make more sauce. Dice onion on a cutting board. Split jalapeno, remove seeds. Dice into bite size pieces. Wash fresh cilantro, chop leaves, no stems. They tend to be bitter. Mix well. Quarter lime, and squeeze over all, being careful not to get any seeds into the mix. Amount used is dependant on your own taste. Salt and pepper to taste.
- A quicker, and simpler way, is to use a salsa mix. I have used Concord Salsa mix. Found in the fresh vegetable section of your local grocery store. Dice tomato, and onion into bite sized pieces. Add Concord Salsa mix. Mix well. Refrigerate. It will make its own juices. The longer the ingredients are mixed, the better it is.
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