Mike Pitzer's Salsa Recipes - Mexican Salsa Recipe #2

Mexican Salsa No.2

Serves: n/a
Source: n/a
Submitted by: Recipe Group Member
Date: n/a

This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with Mike Pitzer's Salsa Recipes. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!

Ingredients:

3 cups cut-up fresh tomatoes
2 tomatillos, chopped and seeded
2 jalapeños, chopped and seeded
1 Tbsp mild wine vinegar
1 Tbsp lime or lemon juice
Salt & pepper to taste

Directions:

Here's a no-fat, uncooked salsa that we love on hot summer days.
Fill a food processor about 3/4 full of cut-up fresh tomatoes. I buy or grow the Roma variety because they are a bit dryer than conventional fruit. Don't use any kind of supermarket tomatoes if fresh, ripe-on-the-vine home-grown ones are available!
Add 1 or two cut-up tomatillos (those little greenish tomato-like things with a papery outer husk - available at most supermarkets), one fresh or pickled jalapeño pepper, a small-to-medium cut-up onion, and 1 Tbsp each of a mild wine vinegar (I use oriental unflavored rice wine vinegar) and lime or lemon juice. Seed the jalapeño if you prefer a relatively mild salsa.
Pulse the food processor in short bursts until the mixture is the desired texture. Refrigerate for an hour or two to allow flavors to mix and cure. Serve with lo-fat baked tortilla chips (Lay's are the best-tasting ones to us).

Servings:
Source: Donald A. Nitz
Submitted by: Recipe Group Member
Date: Jul 25, 1997