Tomato Salsa Recipe
Ingredients
2 large ripe tomatoes,
1 peeled, seeded, and diced
1/2 cup low-sodium tomato sauce
3 green onions, including tops, finely chopped
3 tablespoons minced fresh cilantro (coriander) or 3 tablespoons minced parsley plus 1 1/2 teaspoons dried cilantro
1 medium-sizejalapeno pepper, seeded and finely chopped (about 1 1/2 tablespoons)
1/2 teaspoon salt, or to taste
1 tablespoon red wine vinegar (optional)
Directions
1 In a medium-size bowl, combine the tomatoes, tomato sauce, green onions, cilantro, jalapeno pepper, salt, andvinegarifdesired.
Refrigerate, covered, until ready to serve.
This salsa is best eaten within a few hours after it is made, but it can be refrigerated for up to 2 days.
Refrigerate, covered, until ready to serve.
This salsa is best eaten within a few hours after it is made, but it can be refrigerated for up to 2 days.
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