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SALSA DE TOMATE
It seems counterproductive, somehow, to eat spicy foods when all you want to do is cool off a little bit. Know what’s good on a hot afternoon, though? Chips with some ice-cold salsa. Try this recipe from our friends in North Texas!
From “Texas Blossoms – Food, Flowers, & Friendship,” The Richardson Women’s Club, Inc., 2002:
4 large firm tomatoes, peeled and chopped
1 cup finely chopped onions
1 cup finely chopped green bell peppers
2-4 large fresh jalapeños, seeded and minced
1 teaspoon salt, optional
¼ teaspoon cayenne pepper
2-3 tablespoons chopped cilantro
½ teaspoon dried oregano, crumbled
½ teaspoon ground coriander, optional
2 tablespoons lime juice
2 tablespoons balsamic vinegar
1 (8-ounce) can tomato sauce
2 tablespoons vegetable oil
Combine all ingredients. Chill for several hours.
Serve with your favorite corn chips or vegetables. Makes 3 ¾ cups.