Ooh, the delicious vegetable-y goodness! This batch was obviously made with red onion. Please pass the baked Tostitos!Here's the disclaimer: this is OF COURSE, so much better w/fresh tomatoes. Made it yesterday w/store-bought and it was good....but not fantabulously delicious like usual. This is a simple recipe that I got out of the Omaha World Herald years and years ago...It's really more like a pico de gallo. I tweaked it a bit with the oil and vinegar and sugar to suit my taste. It's not very spicy....but I LOVE hot food, so adjust the 'jalapeno-ness' according to your preference. Hope you like it!
OMAHA WORLD HERALD MEXICAN SALSA
4 small tomatoes, peeled & chopped (I usually don't peel them.)
1 jalapeno pepper, seeded and chopped
1/4 c. cilantro, chopped
1/3 chopped onion (any kind)
1/4 t. salt
1 1/2 t. oil ( I use canola or sometimes olive oil.)
1 scant t. sugar
1 T. vinegar
Combine all in medium-sized bowl. Serve @ room temp. Makes 1 1/2 c.
And here's a freebie, because it's written on the back of the salsa recipe card:
PACE CHUNKY GUACAMOLE
2 ripe avocados, peeled, seeded, diced
1/2 c. onion, chopped (any kind of onion)
1/4 c. Pace picante sauce
1 t. lemon juice
1/4 t. salt
Combine. Enjoy.
Okay, gotta go to HyVee and get me some avocados to make some Guac for our 4th of July celebration!
