|In case you haven’t noticed, I’m doing a lot of Mexican recipes these days – and I don’t see that changing any time soon, for the simple reason that I love Mexican food, and have a lot of my original recipes to share. So if you were hoping for an eggroll recipe, you’ll just have to wait (I do have a great one for that, by the way).
This recipe is known in Spanish as salsa cruda, or simple salsa. It is just that, but very delicious.
As with so many other dishes, this one is best made the day before you plan to eat it, so flavors are allowed to mingle.
Hand-chopping is best for the ingredients, as a food processor tends to turn things to mush.
|6||Roma (Italian) tomatoes, seeded and chopped|
|4 cloves||Garlic, minced|
|¼ cup||Cilantro, minced|
|½ medium||Red or white onion, chopped|
|1||Anaheim (long green) chile, seeded and chopped|
|1||Jalapeño, seeded and minced|
|1 Tbs||Red wine vinegar|
|1 tsp||Coarse ground black pepper|
|Combine all ingredients, salt to taste. Refrigerate.
May be kept refrigerated for 3-4 days.