C
Chris
Guest
I always wanted to make my own. I would like to hear about different kinds, and different heats.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
E
eesha
Guest
cut loads of tomatoes into small cubes, cut onions into small cubes ,add origano n thyme 2 it ,add a bit of olive oil ,mix everything n eat it wth nachos.yummmm
bombers23444
New member
6 tomatoes, preferably Roma (or 3 large tomatoes)
1/2 medium onion, finely chopped
1 clove garlic, finely minced
2 jalapeño peppers, finely chopped
3 Tbsp cilantro, chopped to taste fresh lime juice
1/8 tsp oregano, finely crushed
1/8 tsp salt
1/8 tsp pepper
1/2 avocado, diced (black skin)
1. Combine all ingredients in glass bowl.
2. Serve immediately or refrigerate and serve within 4–5 hours.
Fresh herbs add plenty of flavor to this salsa, so you use less salt.
1/2 medium onion, finely chopped
1 clove garlic, finely minced
2 jalapeño peppers, finely chopped
3 Tbsp cilantro, chopped to taste fresh lime juice
1/8 tsp oregano, finely crushed
1/8 tsp salt
1/8 tsp pepper
1/2 avocado, diced (black skin)
1. Combine all ingredients in glass bowl.
2. Serve immediately or refrigerate and serve within 4–5 hours.
Fresh herbs add plenty of flavor to this salsa, so you use less salt.
Hi Chris, I was having a good browse in my fruit and veggie section, and found these little cucumbers, not the dill type. I grabbed a pack of three, shallots, celery, bell tomatoes, avocado (not overly ripe), and a couple of those red spanish onions. This is what I done:
Cucumbers cut those into 1/4" bites.
Bell tomatoes, cut into 1/2" slices and quartered
Shallots or green onions chopped.
Celery same as above.
Spanish or red onion dine diced
Avocado diced also
Finely chopped two hot (and I mean they were hot) chili's.
Added some oregano
Sea salt and freshly ground black pepper to taste
Squeezed some lemon, added a light drizzle of Extra Virgin Olive Oil and tossed it.
I used also an Italian baguette loaf, I find it nice and crusty, cut it on an angle 2" thicknesses, drizzled some Extra Virgin Olive Oil on the slices, and placed them under the broiler/grill to give them a toast, once ready, I rubbed some garlic cloves on the toasted slices.
The salsa, the garlic toast, we also were carving smoked leg ham off the bone, provolone cheese (the tasty one), and we were having wine. I think we finished 4 bottles of that Australian wine that has become a hit over here. Wolf Blass, Cab Sav, or the Merlot.
Hope I was of help
Chris
Cucumbers cut those into 1/4" bites.
Bell tomatoes, cut into 1/2" slices and quartered
Shallots or green onions chopped.
Celery same as above.
Spanish or red onion dine diced
Avocado diced also
Finely chopped two hot (and I mean they were hot) chili's.
Added some oregano
Sea salt and freshly ground black pepper to taste
Squeezed some lemon, added a light drizzle of Extra Virgin Olive Oil and tossed it.
I used also an Italian baguette loaf, I find it nice and crusty, cut it on an angle 2" thicknesses, drizzled some Extra Virgin Olive Oil on the slices, and placed them under the broiler/grill to give them a toast, once ready, I rubbed some garlic cloves on the toasted slices.
The salsa, the garlic toast, we also were carving smoked leg ham off the bone, provolone cheese (the tasty one), and we were having wine. I think we finished 4 bottles of that Australian wine that has become a hit over here. Wolf Blass, Cab Sav, or the Merlot.
Hope I was of help
Chris