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Salsa Classico
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Serves/Makes:3 Cups

  • 4 large tomatoes, seeded and chopped
  • 1/2 cup (125 ml) chopped bell pepper
  • 1/3 cup (80 ml) chopped red onion
  • 1/3 cup (80 ml) chopped green onion
  • 3 jalapeno chiles, seeded and chopped
  • 3 tbsp (45 ml) chopped fresh cilantro
  • 2 cloves garlic, minced
  • 1 tbsp (15 ml) fresh lime juice
  • salt and pepper
  • Combine all the ingredients.
  • Let sit for about 15 minutes, then taste to adjust the salt and pepper.
  • For a more liquid salsa, increase the amount of lime juice and/or add a little olive oil.
Roma tomatoes are one of my favorites for this salsa but it may take a couple more because they are typically a smaller variety. This version is particularly good with chips and can also be served as a topping for eggs, tostadas and soups. It's medium hot but can be "fired-up" if you leave in the jalape o seeds.

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