Red Salsa
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A mexican take on red salsa, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 4 medium firm ripe tomatoes, peeled, seeded and chopped
- 1/2 white onion, finely diced
- 1/2 c. fresh cilantro (coriander), finely chopped
- 2 or 3 hot jalapeno or Serrano chilies, stemmed, seeded and finely minced
- 1/2 tsp. salt (optional)
Method
In a bowl, combine tomatoes, onion, cilantro, chilies and salt; mix well.
Prepare as close to serving time as possible. Makes 1 1/2 cups (1/4 cup per serving).
Per serving:
15.0 calories, 0.14 gr. fat, 8.01 calories from fat.
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