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Tomato and Cilantro Salsa


Makes 3 cups

1 lb. beefsteak tomatoes, peeled, seeded and chopped
3 garlic cloves, very finely chopped
1 large red onion, chopped
1 red bell pepper, seeded and chopped
Leaves of 1 small bunch fresh cilantro, chopped
2 jalapeno peppers, seeded and chopped
Juice of 1 lime
Coarse salt and freshly ground black pepper

In a medium-size bowl, mix tomatoes, garlic, onion, pepper, cilantro and jalapeno. Stir in lime juice. Add salt and pepper, to taste. Let stand at room temperature, at least 30 minutes. Stir well to blend juices, then taste and adjust seasoning. Serve at room temperature or chilled.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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