| Makes: | 50 servings |
| Prep Time: | 30 minutes |
| Cook Time: | not available |
| Ready In: | 30 minutes |
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This variation of Mexican salsa substitutes the common ingredients (for the most part)of items found in the Cajun pantry. You can make it hot or not! I fixed this salsa for my nephew's graduation and it was a success salsa. If I had had more time to marinate, it would have been entirely too awesome. |
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| Ingredients |
| 4 - 6 large fresh tomatoes chopped small |
1/3 cup olive oil or canola oil |
| 1 - 2 large shallots minced |
5 - 8 scallions finely chopped |
| 1/4 cup chopped parsley |
1 tbsp lemon juice |
| 1/4 tsp salt (or more to taste) |
1/4 tsp black pepper (more or less to taste) |
| 1 - 2 fresh or roasted jalapenos seeded or if hot is not preferred use chili hatch peppers |
1/2 tbsp basil (optional) |
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| Directions |
Mince all ingredients. See note on jalapeno. You want to keep and use the juice from the fresh tomatoes when you are mincing the tomatoes. For the jalapeno, cut in half and remove the seed from the pepper. Finely mince. If hot is not your preference, use one hatch pepper to enhance your salsa with fresh pepper flavor. One jalapeno is not really hot; but it does give a nice bite to the salsa.
In a large glass bowl combine well all the ingredients. Refrigerate and chill in a covered container for at least 24 hours for best flavor. Serve with your favorite chips, meat or fish.
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