Return to Mexican / Tex-Mex
|
1 1/2 cups finely chopped tomatoes (3 medium) 1 fresh Anaheim pepper seeded and finely chopped or one 4-ounce can diced green chili peppers, drained 1/4 cup chopped green sweet pepper 1/4 cup sliced green onions (2) 3 to 4 tablespoons snipped fresh cilantro or parsley 2 tablespoons lime juice or lemon juice 1 to 2 fresh jalapeno, serrano, fresno, or banana peppers, seeded and finely chopped 1 clove garlic, minced 1/8 teaspoon salt 1/8 teaspoon pepper |
|
1. In a medium mixing bowl stir together chopped tomatoes, Anaheim pepper or canned chili peppers, sweet pepper, green onions, cilantro or parsley, lime juice or lemon juice, jalapeno pepper, garlic, salt, and pepper.*
2. Cover and chill 1 to 24 hours before serving. Serve as a dip for chips or as a condiment for appetizers or main dishes. *Note: For a slightly smoother salsa, place 1 cup of the salsa in a food processor bowl or blender container. Cover and process or blend just until smooth. Stir into remaining salsa. Make-ahead tip: Spoon the salsa into a storage container. Cover and chill for up to 3 days.
|