Saturday, November 21, 2015

Fresh Tomato Salsa



4 tomatoes, seeded, chopped, and drained
1⁄2 cup diced green bell pepper 
1⁄2 cup chopped yellow onion
1 tablespoon seeded and minced jalapeño pepper
2 cloves garlic, minced
Juice of 1 small lime
1 tablespoon olive oil
1⁄4 cup chopped fresh cilantro or parsley
1 tablespoon chopped fresh oregano, or 3⁄4 teaspoon dried oregano
1⁄2 teaspoon salt
Freshly ground pepper to taste

In a medium bowl, stir together all ingredients. Cover and let
stand at room temperature at least 1 hour, then store in
refrigerator up to 3 days. Drain, if necessary, before using.

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