Monday, December 04, 2006

Tomato Salsa

2 Chilies jalapeno
1/2 lb Tomatoes cored, diced
1/2 ts Salt kosher
1/4 c Onion minced
2 tb Cilantro leaves minced
1 tb Water
Remove core, seeds, and ribs from the chilies. Combine all ingredients and mix well. Makes about 1 cup Will last 2 or 3 days if refrigerated. Serve with hamburgers, French fries, tortillas, Oriental beef and chips. A few drops of hot-pepper sauce will substitute well if chilies are not available.


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