Sunday, November 7, 2010
Wednesday, November 3, 2010
Zesty Tomato Salsa
Home made salsa! This is a recipe that Brenda gave me.I changed the recipe to not include salt.
Zesty Tomato Salsa
Servings: 6
Preparation Time: 7 min
Once you’ve made your own salsa and discovered how easy it is, there’s no going back to the jarred
stuff.
Ingredients
1 medium garlic clove(s), minced
2 large tomato(es), ripe, seeded and finely chopped, or 2 cups drained whole canned tomatoes, finely chopped
1 small onion(s), finely chopped
3 Tbsp cilantro, to 2 tbs, fresh finely chopped
2 average jalapeno pepper(s), to 1, seeded and finely chopped (wear gloves to prevent irritation)
2 tsp fresh lime juice
Instructions
* Mash garlic to a paste with the flat side of a knife.
* In a small bowl, combine the mashed garlic, the tomatoes, onion, cilantro, jalapeño, and lime juice. Let stand at least 1⁄2 hour before serving to allow the flavors to blend. Yields 1/3 cup per serving.
Notes
* This salsa can be refrigerated, tightly covered, for up to 2 days. What’s more, this recipe is as delicious with fresh tomatoes as with canned (if using canned, reduce the salt to 1/4 teaspoon), so it can be enjoyed any time of year. If the chopped onion is particularly pungent, rinse it first in a fine sieve under cold running water, pat dry with paper towels, then add to the remaining ingredients. That will eliminate its harshness.
Zesty Tomato Salsa
Servings: 6
Preparation Time: 7 min
Once you’ve made your own salsa and discovered how easy it is, there’s no going back to the jarred
stuff.
Ingredients
1 medium garlic clove(s), minced
2 large tomato(es), ripe, seeded and finely chopped, or 2 cups drained whole canned tomatoes, finely chopped
1 small onion(s), finely chopped
3 Tbsp cilantro, to 2 tbs, fresh finely chopped
2 average jalapeno pepper(s), to 1, seeded and finely chopped (wear gloves to prevent irritation)
2 tsp fresh lime juice
Instructions
* Mash garlic to a paste with the flat side of a knife.
* In a small bowl, combine the mashed garlic, the tomatoes, onion, cilantro, jalapeño, and lime juice. Let stand at least 1⁄2 hour before serving to allow the flavors to blend. Yields 1/3 cup per serving.
Notes
* This salsa can be refrigerated, tightly covered, for up to 2 days. What’s more, this recipe is as delicious with fresh tomatoes as with canned (if using canned, reduce the salt to 1/4 teaspoon), so it can be enjoyed any time of year. If the chopped onion is particularly pungent, rinse it first in a fine sieve under cold running water, pat dry with paper towels, then add to the remaining ingredients. That will eliminate its harshness.
Tuesday, November 2, 2010
Thursday, October 28, 2010
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