Yucatan Salsa Fresca
Oct 28, 2007
The Sandia Chile Pepper
Hot Salsa Recipe for Canning or Serving
6 serrano or jalapeno chiles, stems and seeds removed, minced
1 large onion, either yellow or purple, minced
2 medium tomatoes, chopped very fine
2 bunches finely chopped cilantro
1/4 cup vegetable oil
1/4 cup, or less to taste, red wine vinegar
Mix all of the ingredients together and let stand at room temperature for at least an hour.
Keep refrigerated after use.
