Happy Friday!!!
What better way to ring in the weekend than with a freshly made salsa to snack on.
This one is divine. I have been making it for quite a few years (whenever I happen to find really good tomatoes) and the fun thing about making your own is you can customize the flavors to what you love.
My husband and I are both completely obsessed with lime and cilantro so I go heavy on those two ingredients personally, but you can skip them or go easy on them if you prefer them to be not so strong.
I like to make this early in the day and then let it set in the fridge for a couple hours before serving so it has time for the jalapeno to release it’s heat and the flavors to all meld together. You certainly don’t have to do that, but it does let those delicious flavors develop nicely.
This won’t last long once you serve it so don’t walk away! I ended up getting approximately 4 bites and my hubby gobbled down the rest while I was cooking dinner. Stink!
Guess I have to make it again….
- 1 cup seeded, diced tomatoes
- ¼ cup minced onion
- 2 tablespoons small-dice green pepper
- 1 tablespoon minced jalapeno
- 1 tablespoon extra virgin olive oil
- 1 garlic clove
- 2 teaspoons chopped cilantro
- ½ teaspoon chopped oregano
- 1 tablespoon lime juice
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- Combine all ingredients, toss to coat.
- Refrigerate at least 30 minutes before serving.
Thanks to the Culinary Institute’s Breakfast and Brunches cookbook
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