This basic salsa recipe is a great accompaniment to quesadillas and other Mexican food.
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3 medium tomatoes, seeded, chopped
1/4 cup finely chopped red onion
1/4 cup finely chopped red bell pepper
1 jalapeno 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 bowl; mix well. Cover; refrigerate at least 1 hour.
- To quickly seed tomatoes, cut in half and gently squeeze to release seeds.
- 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.
- Can be made 3 to 4 days ahead.
Throw a Mexican fiesta with these quesadilla party recipes! Get all the fixings, too - including salsa, guacamole and refried beans.