Salsa criolla
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Onions; finely chopped |
| 3 | mediums | Tomatoes; seeded, chopped fine |
| 2 | Jalapeno chiles; seeded, chopped fine | |
| 2 | Garlic cloves; minced | |
| ¼ | bunch | Italian parsley; finely chopped |
| 1 | teaspoon | Coarse salt |
| ½ | teaspoon | Freshly-ground black pepper |
| ⅓ | cup | Olive oil |
| ¼ | cup | Red wine vinegar |
Directions
In a medium bowl, combine the onions, tomatoes, jalapeno, garlic, parsley, salt and pepper. Whisk together the oil and vinegar in a small bowl and pour over the tomato mixture. Mix well, cover and refrigerate until ready to use. Adjust seasonings before serving. This recipe yields about 2 cups of salsa.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E15 broadcast 01-31-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-04-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.