Thank you to all who left such sweet comments about the western tale. I adore you all! We have had an abundance of fresh tomatoes at our house, I love it!! I’ve been making sauces, freezing tomatoes and making this yummy fresh salsa too. Enjoy.
What You Need
2-3 Medium sized fresh tomatoes (from 1 lb to 1 1/2 lb)( stems removed,chopped)
1/2 Bermuda ( red) onion ( chopped)
1 Clove garlic ( chopped)
1 Jalapeño chili pepper (stems, ribs, seeds removed, finely chopped) You can use canned if you prefer
1 Serano chili pepper (stems, ribs, seeds removed, finely chopped) You can use canned if you prefer
1 Lime ( juice only)
1/2 Cup Fresh cilantro ( chopped)
Salt and pepper to taste
Medium mixing bowl
Before you start: Prepare the chilies, be very careful while handling hot peppers.Avoid touching them with your hands (I wear thin latex cooking gloves). Use a knife and fork to cut up the chilies on a small plate.Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers ( If the salsa isn’t hot enough, you can add a few more later)
Let’s make it! Combine all of the ingredients in a medium sized bowl and mix well. Try a little bit. If the chilies make the salsa too hot, add some more chopped tomato. If it’s not hot enough, carefully add a few of the seeds from the chilies. Cover and place the bowl into the refrigerator for at least an hour for the flavors to marinate.
Makes approximately 3-4 cups.