Mexican - Spanish, Party

DELIMEX SALSA

  • 4 to 6 Roma tomatoes
  • 2 Jalapeno peppers
  • 1/2 teaspoons Garlic, finely minced
  • 1 cups Onions, finely chopped
  • 1/4 cups Cilantro, chopped
  • 1 tablespoons Lime juice
  • 2 tablespoonss Apple cider vinegar
  • 1 tablespoons Olive oil
  • Salt

    • Dice tomatoes, seed and finely chop jalapenos.

    .

    For a chunky texture, combine all ingredients except olive oil in a bowl and mix well. For a smooth texture puree in a food processor for 1-2 minutes. Add olive oil, if desired, and salt to taste. Refrigerate at least thirty minutes to allow the flavors to blend and develop. (Several hours or even overnight is best). Serve chilled.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Phillips of Breckenridge, TX. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!