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Tomato Jalapeno Salsa
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2 cups finely chopped, seeded fresh tomatoes
2 jalapenos, washed, stemmed, seeded and minced
1/3 cup finely chopped red onion
1 tsp. minced garlic
2 tbl. minced fresh cilantro
1-1/4 tsp. lime juice
2 tsp. olive oil
2 medium cucumbers, peeled, ends removed, seeded and diced
Cayenne pepper to taste
1 tbl. red wine vinegar
In a medium bowl, combine all the ingredients. Mix well, cover and refrigerate at least 1 hour before serving.
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