Mexican Salsa

I told you I was in an international mode these days, no?  Well, around the 5 de Mayo days, with all the TV ads about Mexican treats, I wanted some of my own.

I found a  recipe for Home-Made Mexican Salsa.  Please forgive me, but I did not save the address of where I got it from.  It seemed simple enough and I had all the ingredients at hand.  Let’s make some salsa.  I should say that I omitted the canned green chiles and the cilantro… they just do not agree with me.

MEXICAN SALSA

1 cup chopped tomatoes – I used Viter brand that comes in a jar, but you can use 2 fresh tomatoes too, finely chopped

½ onion, finely chopped

½ green bell pepper, finely chopped

3 garlic cloves, grated

The juice of 1 ½ limes

1 tsp of kosher salt, or more to taste

1 tsp garlic salt

Freshly cracked black pepper

1. In a medium sized bowl with a lid, mix together the chopped tomatoes, onions, bell pepper and garlic cloves.   Add the lime juice, salt, garlic salt and pepper.
2. Mix well and refrigerate overnight.
3. Serve with corn chips or tortillas.

I’ll be honest.  It’s good, but I still need to tweak this recipe to make it taste more like a salsa and less like a gazpacho.  And I am not fond of gazpachos because to me, they taste like a sofrito.

So you might be asking yourselves, why in the world did Madelyn is giving us this recipe if she doesn’t really like it??????  Because it served as a great starter for these Stewed Sweet Peas.   I served the sweet peas over rice mixed with some toasted almonds and as the filling for a Potato and Sweet Pea Pastelon.

This was a tasty exercise in recycling…   try it, and let me know if you have any other “recycling” stories in your cooking repertoire. 

Tags: bell pepper, lime, onion, tomato