Sunday, July 18, 2010

Grape Tomato Salsa

Makes about 4 cups

 Grape Tomato Salsa
 
2 pints (about 1 1/2 #)  ripe grape tomatoes, quartered
3/4 cup finely chopped white onion, soaked in cool water for 15 minutes then drained
1 garlic clove, peeled and finely minced
2 Tbl finely minced jalapeño pepper (no seeds)
1/2 cup finely chopped cilantro
3 Tbl lime juice (from about 3 limes)
1 Tbl extra-virgin olive oil
kosher salt & freshly grated pepper, to taste
 
Mix all the ingredients in a medium-sized mixing bowl.  Season to taste with salt and pepper.  Refrigerate, covered, for at least 1 hour, and up to 4.  Serve cool or at room temp.

 

SERVED AT THIS DINNER PARTY

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