This basic salsa recipe is a great accompaniment to quesadillas and other Mexican food.
| 3 |
|
medium tomatoes, seeded, chopped |
| 1/4 |
|
cup finely chopped red onion |
| 1/4 |
|
cup finely chopped red bell pepper |
| 1 |
|
jalapeño chile pepper, seeded, finely chopped |
| 2 |
|
tablespoons finely chopped fresh cilantro |
| 2 |
|
tablespoons fresh lime juice |
| 1 |
|
teaspoon finely chopped fresh garlic |
| 1/2 |
|
teaspoon salt |
Combine all ingredients in medium bowl; mix well. Cover; refrigerate at least 1 hour.
Recipe Tip
To quickly seed tomatoes, cut in half and gently squeeze to release seeds.
Recipe Tip
For thicker salsa, first sprinkle chopped tomatoes with salt. Let stand at least 1 hour. Drain juice. Continue as directed above, omitting 1/2 teaspoon salt.
Recipe Tip
Can be made 3 to 4 days ahead.
