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Monday, January 16, 2012

South of the Border...



Tomatoes, cilantro, onions and lime juice= salsa!
Now, make this in the middle of winter and you too can be in Mazatlan in seconds.

Serve it over rice.
Over any meat.
Topping  a hot potato.
Cradling a fried egg.

You can customize it with a few more ingredients, roasted peppers come to mind. Or, keep it simple and enjoy this combo as is.

Ole!

6 comments:

  1. I'm not a salsa fan, but the spouse is. He gets his at the local Mexican supermercado. I'm going to try this. How long will it keep in the refrigerator?

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  2. Oooh, you figured out the new comment feature! I've been afraid to try. Good for you!

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  3. Thank you for some great, simple meal ideas, Rosaria!

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  4. Pico de Gallo...yummy! Just discovered it as a baked potato topping. Homemade is wonderful. What they sell in the store deli sections never compares.

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  5. This salsa, covered, will last a few days, but it won't be as fresh and tasty as when you first make it.

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