Fresh Tomato Salsa
You should feel free to add other items or change amounts but you probably want to use about 2 cups of tomatoes regardless of what else you use. Also, this does NOT keep well it should be eaten or tossed within 3 days.
3-4 cups of red and/or yellow tomatoes
1/2 to 1 cup of red spanish or vidalia onion
2 green onions (optional)
1 garlic clove minced or 1/2 tsp. garlic chips
1/4 cup minced jalapeno peppers (I buy canned jalapeno's, you could also use 1/2 a fresh jalapeno chile seeded and minced)
3 tablespoons chopped fresh cilantro (optional)
1/2 teaspoon basil
1/8-1/4 teaspoon paprika
Dash of cayenne pepper
1 Tablespoon rice vinegar or your favorite
Put vinegar and spices in large bowl. Stir occasionally as you add the chopped vegetables. You may put this in a blender and blend for a few seconds if you like a less chunky sauce.
Eat immediately, or refrigerate in a tightly covered container for up to 3 days.
This page was last modified August 2007