OJEDA'S MEXICAN SALSA
My father taught me to make this since I was a very young girl. He roasted his jalapeno's and tomatoes and onions. I cheat since my husband and friends cannot eat it hot like I can I have adopted this receipe for them.
Provided by roselie hunter
Categories Vegetable Appetizers
Time 2h
Number Of Ingredients 9
Steps:
- 1. Wash the cilantro and dry on a paper towel Wash and dice tomatoes dice garlic finely to really make this a good salsa roast the jalapeno first then cut down the side, remove seeds if you dont like it too hot. Chop jalapeno very finely Chop onion into medium to small pieces depending on your desire
- 2. Place all ingredients into a large bowl. Mix 1/2 cup to 3/4 cup red wine vinger and 1/4-1/2 cup olive oil together in a jar shake well. Pour over all the ingredients in the bowl mix well add salt and pepper to taste. Keeps well in the refrigerator for several days.
- 3. NOTE: In the winter when tomatoes are not so good, I use two cans of rotelle tomatoes and chilies and only a couple of fresh tomatoes to make the same salsa.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love