Makes:
5 cups
Total Time:
30 min
Submitted by:
Category:
Appetizers
Sub Category: Mexican Dips
what you need
- 4 lg. ripe tomatoes, coarsely chopped
- 1 lg. white onion, coarsely chopped
- 4 cloves garlic, crushed or finely chopped
- 4 assorted chili peppers (Anaheim, Jalapeno, Pequeno, yellow, or green), seeded and chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp. salt
- Pepper to taste
make it
Chop all ingredients. Be sure to wear plastic gloves when seeding and chopping peppers, they can burn. For extra heat: leave in the seeds from the peppers.
Combine all ingredients together. Can be served immediately, or if refrigerated over night the flavor will develop.
Serve with Mexican dishes or chips.
Notes
This simple recipe is from the San Joaquin Valley in California and is typically served with chips as an appetizer at local Mexican restaurants and used as a garnish. Choose your peppers carefully to determine how hot your salsa will be!
