Make-Your-Own Salsa

Thom Hackett
Original Recipe from Nakano USA

Serves:  10

Start with lots of fresh tomatoes.  A versatile sauce to use in Mexican recipes, eggs, sandwiches, black beans, roast pork, fish and many other recipes.  Keeps for a week, freezes well or can be canned.

Ingredients

½ cup red onion, chopped
¼ cup green bell pepper, chopped
1 clove garlic, minced
1 tablespoon light olive oil
3 cups tomato, fresh, chopped very ripe
3 tablespoons jalapeno peppers, chopped
2½ tablespoons rice vinegar
2 tablespoons fresh cilantro, chopped
¾ teaspoon salt
pepper, as desired

Cooking Method

Microwave onion, green pepper, garlic and oil 1 minute on high, covered. 

1. Add tomatoes; microwave 2 minutes on high. 

2. Stir in remaining ingredients.

3. Can salsa or refrigerate an hour or overnight to blend flavors.