Mexican Salsa
Source of Recipe
Anne Melville
List of Ingredients
1 cans petite diced tomatoes (28 oz.) undrained
6 jalepeno peppers or serranos (hot!!!)
½ cup finely chopped onion
2/3 cup citantro, chopped
1 ½ TBSP salt
8 oz. water
Recipe
Boil jalepenos until tender and turn pale green. Drain water and chop finely.
In a medium bowl combine: tomatoes, water, salt, cilantro, onion and peppers. Stir well and chill at least ½ hour before serving.
|
Â
Â
Â
|