Salsa ranchera from robert dionne
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Tomatoes |
| ½ | cup | Finely chop onion/scallions |
| 1 | teaspoon | Minced garlic |
| ½ | tablespoon | Finely chopped hot pepper |
| ¼ | cup | Chopped cilantro or parsley |
| 1 | teaspoon | Salt |
| Lime juice to taste | ||
Directions
1. Halve tomatoes and remove the seeds and juice. Finely chop the pulp
and combine with the remaining ingredients. The "heat" of the salsa depends on the type and amount of hot peppers you use.