Monday, September 12, 2011

Fresh Salsa

  • 2 large tomatoes
  • 1 small red onion
  • 1 large celery stalk
  • Juice from half a lime
  • 3 t. salt
  • 2-3 T. garlic
  • 1/2 of a bunch of cilantro
  • 1 small bell pepper
  • 1 small can of chili peppers (or for more spice 1 jalapeno pepper; without the seeds)
  • *optional* add half a can of corn or (kernels from one small cob)
  1.  I like to just throw all of it in my food processer and be done (add the corn after), but if you like your salsa chucky just cut all the veggies and put it all in a bowel.
  2. It is good to eat just after you make it, but its best when you let the flavors marinate over night and eat it the next day.

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