Monday, September 13, 2010
At this time of the year, when tomatoes are ripe and juicy and plentiful, why not make your fresh Mexican salsa, in a jiffy, to go as a dressing on your tacoes, your chile con carne, your taco salad, as a dip for your chips.
For six servings:
six roma tomatoes, chopped
five green onions, chopped
1/2 bunch of cilantro, stemmed and chopped
juice of half a lime
a green chile, or jalapeno, roasted and chopped fine
salt and pepper to taste
Toss everything and let it rest on the counter while you dish out the chips, and prepare the margarita!
Go on, give it a whirl. Nothing you buy will taste this fresh.
I can eat the whole thing all by myself.
Pass the chips and margarita.