Recipes

Late Summer Salsa Mexicana

  • Servings: Makes about 2 cups
  • Provided by:

    Ingredients Print Recipe

  • 1 small white onion, chopped into 1/4-inch pieces (about 1/4 cup)
  • 1 red mirasol or jalapeno chile, stemmed, seeded (if you wish) and finely chopped
  • 1 pound late summer tomatoes, chopped into 1/4-inch pieces
  • 1/4 cup (loosely packed) chopped fresh herbs, lemon verbana, chives, cilantro (thick bottom stems cut off), or any combination of herbs you may like
  • Juice of 1 lime
  • Salt

Directions

Scoop the onion into a strainer, rinse under cold tap water, shake off the excess and transfer to a medium bowl. Add the mirasol chile, tomatoes, herbs and lime. Stir well, taste and season with salt, usually about 3/4 teaspoon. This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.
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