Fresh Tomato Pepper Salsa
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Categories: Mexican
Yield: 1 servings
1 lb Tomatoes ;(1
2 Jalapeno peppers
2 cl Garlic ;(2
1 ts Kosher salt
1 ts Balsamic vinegar
1/2 c Basil leaves ;(3
1/2 Lime ;(4
Black pepper
1: garden fresh
2: thinly sliced
3: finely shredded
4: juice only
Core the tomatoes, then halve and gently remove seeds. Dice tomatoes
coarsely and place in glass serving dish. Halve jalapenos lengthwise
and remove seeds and ribs carefully. Halve again lengthwise and cut
crosswise into thin strips. Add to tomatoes with garlic, salt,
vinegar, basil and lime juice; toss gently. Place a sheet of plastic
wrap on the surface of the mixture and let stand at room temperature
1 to 2 hours, stirring occasioanally. Holding a plate over the dish,
drain off almost all of accumulated liquid. Add the olive oil and
pepper to taste; stir to combine. This sauce will keep refrigerated
for one day.
Source: From the Farmers Market Cookbook
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