Tomato Jalapeño Salsa
Reminiscent of pico de gallo this fresh homemade salsa will get your taste buds dancing. You can use 1 or 2 jalapeno’s to suit your own personal heat level.
It’s hard to beat the great taste of fresh tomato jalapeño salsa but if you have a little extra time try roasting the tomato and jalapeno on a comal before seeding and chopping.
Did you know when jalapeño are dried by smoking them, usually over mesquite wood, they are known as chipotle chilies.
- 2 Cups finely chopped, seeded fresh tomatoes
- 1 - 2 Jalapeños, washed, stemmed, seeded, chopped
- ⅓ cup finely chopped red onion
- 1 teaspoon chopped garlic
- 2 tablespoon fresh cilantro, chopped
- 1¼ teaspoon lime juice
- 2 teaspoon olive oil
- 2 medium cucumbers, peeled, ends removed, seeded and diced - cayenne pepper to taste
- 1 tablespoon red wine vinegar
- n a medium bowl, combine all the salsa recipe ingredients.
- Mix well, cover and refrigerate in an air tight container to blend flavors, at least 1 hour before serving.
- This Mexican style homemade salsa is especially good with fajitas, fish or tortilla chips.
Tomato and Jalapeno Salsa | Salsa de Tomate con Jalapeño