Makin’ margaritas and salsa
2007 June 11
FRESH TOMATO SALSA
2 pounds vine-ripened red and/or orange tomatoes (about 5 medium)
2 fresh Serrano or jalapeno chili peppers
1/4 medium onion (preferably white)
1/2 cup fresh cilantro sprigs
1 teaspoon minced garlic
1 teaspoon sugar
1 1/2 tablespoons fresh lime juice
Salt and pepper to taste
Quarter and seed tomatoes. Dice tomatoes into 1/4-inch pieces and transfer to a bowl. Wearing rubber gloves, seed and finely chop chili peppers. Finely chop enough onion to measure 1/4 cup and chop cilantro. Stir chili peppers, onion, cilantro, and garlic into tomatoes with sugar and lime juice and salt and pepper to taste. Salsa may be made 1 hour ahead and kept at cool temperature. Yield: 2 1/2 cups -Flying G
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David
Molly
There’s a lot of booze lately in your posts….hmmmm.
Are the magaritas still cold?