Fresh tomato salsa – I could eat a gallon of it. I LOVE mild salsa, loaded with cilantro – the kind that tastes like you just rounded up all of the produce from a summer garden.
Yesterday I whipped up the salsa recipe below. I got some advice on Facebook as far as different variations go. For example you might want to add jalapeno peppers to your salsa to turn the heat up a notch.
I am a spicy hot wuss – the milder the better for me, so no peppers went into my salsa, much to Bob’s dismay.
I used my Vidalia Chop Wizard (which we got as a wedding shower gift and I STILL use every week!) to dice the tomatoes and onions.
You will need:
:: 2 large tomatoes, diced
:: 1 red onion, diced
:: 1 clove garlic, minced
:: fresh cilantro, chopped (amount can vary depending on personal preference)
:: 1 tsp salt
:: 1 tsp lime juice
How to make:
:: Add all ingredients to a bowl.
:: Combine.
:: That’s IT!
:: Store in a container with a lid (I store my salsa in mason jars) and refrigerate for a couple hours to allow the flavors to blend together.
