Salsa Classico

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Salsa Classico

Recipe Information
Source: Driscoll Serves/Makes:3 Cups Ingredients 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 Preparation 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. Comments 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.

Recipe Information

Source:: Driscoll

Serves/Makes:3 Cups

Ingredients

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

Preparation

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.

Comments

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.