Fresh Salsa

Tonight the chef made a pot of his wonderful spaghetti sauce, and used some of the tomatoes from our garden. As usual, it was delicious and filling. He also bought some T-bone steaks today, so we’ll enjoy one of those tomorrow.

While looking through cookbooks, I found this recipe for fresh salsa, so this might be another way to use some of our tomato crop. (2008-Sep-04 — Recipe edited, thanks to Jon Peltier’s comments.)

Fresh Salsa

  • 4 chopped seeded tomatoes
  • 3 sliced green onions
  • 1/4 cup chopped fresh Italian parsley or cilantro
  • 3 crushed garlic cloves
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tbsp chopped hot pepper
  • pinches of salt and pepper

Combine all ingredients. Allow flavours to blend, about 1 hour.

Makes 3½ cups. Delicious on eggs, steaks and chicken.

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2 Responses to Fresh Salsa

  1. jonpeltier says:

    Use cilantro (coriander is the name for the seeds of the same plant), not parsley, and lime juice instead of lemon. Chop up a couple jalapenos if you’re feeling daring.

  2. saugablog says:

    Thanks Jon, I changed the recipe!

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