Sunday, June 29, 2008


If you were to give only one shot at making home made salsa, this should be it.
I made it once and never turned back to the store bought kind.
It's good, it's hot and it only takes ten minutes to make.
(adapted from The cookbook critic)
Red Salsa
2 cups ( 5 large) diced ripe tomatoes
1 minced jalapeƱo pepper (use more or less depending to how hot you want the salsa)
2 chopped green onions
1/3 cup chopped fresh flat leaf parsley
1 clove finely chopped or pressed garlic
1/2 tsp salt
2 Tbsp fresh lime juice
3 Tbsp ketchup
Combine all ingredients in a bowl. Keeps in the refrigerator for up to 2 weeks.

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