Fresh Salsa
| 5 JALAPENOS, SEEDS REMOVED | 1/4 CUP CILANTRO, FINELY CHOPPED |
| AND FINELY CHOPPED | 3 TBS LIME JUICE |
| 1 ONION, FINELY DICED | 3 TBS RED WINE VINEGAR |
| 2 TO 3 TOMATOES, FINELY CHOPPED | 1/4 CUP OIL |
| 4 CLOVES GARLIC, MINCED | |
| * COMBINE ALL
THE INGREDIENTS AND STIR TOGETHER.
* ALLOW THE SALSA TO SIT AT ROOM TEMPERATURE FOR AT LEAST AND HOUR BEFORE SERVING IN ORDER FOR THE FLAVORS TO BLEND TOGETHER. ** THIS SALSA IS ON THE HOT SIDE, SO IF YOU ARE NOT ON THAT POWER ENDORPHIN QUEST, TRY GRADUALLY ADDING THE JALAPENOS UNTIL THE DESIRED HEAT IS REACHED. *** THE OIL CAN BE OMITTED WITH ONLY A SLIGHT EFFECT ON THE FLAVOR. |
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