Salsa Fresca

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Thursday, January 01, 2004

Categories:

Tex-Mex/Appetizers-Side Dish/Vegetarian

Yield:

10 to 12 servings of about 1/2 cup each

Ingredients:

12 ounces of firm, ripe tomatoes, rinsed and cored1/2 cup yellow onion
1/4 cup fresh cilantro, chopped
1/4 cup fresh jalapeño chiles minced (remove seeds, if desired, for less heat)
3 tablespoons fresh lime juice
Olive oil (about a tablespoon)
salt and pepper to taste

Directions:

Chop tomatoes and put in a bowl. Add onion, cilantro, chiles and lime juice. Drizzle with olive oil. Mix and refrigerate

Nutrition Facts:

Source:

Sunset Magazine