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| Mexican Salsa Verde |
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| 3 green tomatoes 1/8 C finely chopped green chilli peppers 1/2 t crushed garlic 1 small onion finely chopped 1 T lime juice 10 sprigs cilantro 1/2 t salt 2 T olive oil |
| Boil tomatoes until skin is loose. Cool and peel. Cut in half and squeeze seeds out. Chop finely and put in a bowl. Add finely chopped chili peppers, garlic, onion, lime juice and salt. Rip off cilantro leaves, chop finely and add to salsa mixture. Mix well. Add olive oil before serving. |