Ligonier Country Market
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Hot Salsa

1-1/2 C tomatoes, finely diced
1/2 C onion, diced
1/2 C green pepper, diced
1 T olive oil
2 t lime juice (add rind peelings for additional flavor)
1 t hot pepper with seeds (jalepeno, corno di toro, habenaro, etc.)
2 T cilantro
1/4 t salt
1/4 t black pepper

Mix all ingredients together. Salsa tastes best if you let the mixture sit at room temperature for an hour or so just after making it to let flavors meld. then yo umay refrigeratie it if necessary. Drain juices in a seive before serving.
NOTE - to speed up the process, but all veggies undiced with other ingredients into a food processor and pulse several times to preferred consistency.


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