Dave W's Salsa (Thanks To Julia)
Yield
4 servingsPrep
15 minCook
0 minReady
15 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | oz. |
italian plum (roma) tomatoes
chopped |
*
|
| 2 | each |
lime juice
|
*
|
| 1 | x |
green chili peppers
chopped |
*
|
| 2 | each |
garlic cloves
crushed |
|
| 6 | each |
scallions, spring or green onions
scallions |
|
| 1 | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | oz. |
italian plum (roma) tomatoes
chopped |
*
|
| 2 | each |
lime juice
|
*
|
| 1 | x |
green chili peppers
chopped |
*
|
| 2 | each |
garlic cloves
crushed |
|
| 6 | each |
scallions, spring or green onions
scallions |
|
| 5 | ml |
sugar
|
|
Directions
Drain a little of the juice out of the tomatoes (otherwise it gets a little too runny), and then mix all of the ingredients together.
The number of chiles depends very much on personal taste, and on the type available (here in the UK we get a much more limited range on sale), but I'm sure you can all figure out just how hot you want to make it.
If possible, leave it to stand for at least half an hour before eating, or even overnight, but I can rarely wait that long before getting the munchies.
How to eat: well, anyway you like.
My favourite is to make a big bowl of salsa, take a big bag of tortilla chips, and then to while away the evening on the sofa dunking one into the other.
