| This recipe is liked by 1 person(s). |
Fresh Salsa
Nb persons: 14
Yield:
Preparation time: 15 min
Total time: 15 min
Source:
| By: Myra Innes "'We like salsa with chips as an afternoon snack,' reveals Myra Innes of Auburn, Kansas. 'This recipe uses a lot of fresh tomatoes and keeps well for several days in the refrigerator.'" | |
| 1/3 | jalapeño pepper, seeded |
| 2 | garlic cloves |
| 1/2 cup | onion |
| 1/3 | green bell pepper |
| 24 grams | cilantro, about a handful, measured before stems are removed |
| 1 tablespoon | olive oil |
| 1 1/2 tablespoon | lime juice |
| 1 teaspoon | ground cumin |
| 1 teaspoon | salt |
| 1/4 teaspoon | black pepper |
| 4 cups | fresh roma tomatoes |
Add the jalapeño and the garlic to the food processor and chop as fine as possible.
Add the onion, bell pepper, and cilantro and chop.
Put the food processor on a scale and measure the oil, lime juices, and spices into the mix.
Add the tomatoes and chop coarse.
Put in jar.
Let stand for about 1 hour. Serve at room temperature, but refrigerate leftovers.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.