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  • Mexican Salsa

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    Mexican Salsa
     
    by CookEatShare Cookbook
    41608 recipes
    		 >
    Great way to use up fresh summer tomatoes.

    Ingredients

    • 1 tomato, finely minced, with seeds removed
    • 1 onion, finely minced
    • 5-10 cilantro leaves, finely minced or possibly 1/4 teaspoon cilantro leaves
    • 1 jalapeno pepper, finely minced and seeded (If you like it really spicy, leave the seeds and ribs in)
    • lemon

    Directions

    1. Mix tomato, onion, cilantro and pepper into 3 c. serving bowl. Refrigerate thoroughly.
    2. Prior to serving, squeeze lemon into salsa and mix.
    3. Serve with tortilla chips, corn bread sticks, pita bread slices, other plain chips or as a side sauce for eggs, fish, chicken, pork or beef dishes.
    4. Use 1/4 lemon to squeeze over top.
    5. *If chopping fresh jalapeno peppers, cover hands with plastic gloves or plastic bags, or wash hands thoroughly with soap and water and avoiding touching sensitive areas for about 30 minutes

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