If you love chips and salsa at your favorite Mexican restaurant, but have never made any yourself, you've got to try this recipe. It's so simple, yet packed with flavor, and can easily be made with ingredients you grow yourself.
Ingredients
Tomatoes
Tomatillo
Onion
Garlic Cloves
Spicy Pepper
Cilantro
Lime
Salt
In a large bowl, dice up tomatoes, discarding seeds and liquid
We usually like about 2-4 cups of diced tomato.
Dice up tomatillo, and stir into tomatoes.
Similar to tomatoes, they bring a unique tang to your salsa.
We usually use just one good sized tomatillo.
Peel and dice onion(s).
About a cup of onion will do; red onion is best, but any will do.
Stir into tomatoes.
Peel and dice garlic cloves.
We usually use about 3 cloves.
Stir into tomatoes.
Discard stems and seeds from peppers, and then dice.
(Jalepenos are normally used, but pick one with the level of heat you prefer)
Stir into tomatoes.
Coarsely chop cilantro.
(A whole bunch from the grocery store.)
Stir into tomatoes.
Cut 1 lime in half and squeeze juice into tomatoes.
Add salt to taste.
Stir to combine all ingredients evenly.
Refrigerate to at least chill, but for an hour or longer if you can.
This melds all the flavors together.
Be sure to cover tightly and refrigerate left overs.
