Invited to a Cinco De Mayo pool party and was asked to bring the salsa.
The XL was already fired up so I decided to start by roasting 2 large tomatoes in a skillet so I could save the juices.Add:
1 cup tomatoes
½ cups onion
½ cup cilantro
4 pickled jalapenos
Juice from 1 lime
½ tsp salt
½ tsp black pepper
½ tsp sugar
Mix in the blended tomatoes and refrigerate for 8 hours. Once it firms up, adjust the salt to taste
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