Homeade Taco Salsa
3 med.-size ripe tomatoes (about 1 lb.), peeled, cored, seeded and finely chopped
1/2 small red onion, finely chopped
1/2 fresh jalapeno pepper, cored, seeded, and finely chopped
1 Tbsp. red wine vinegar
2 tsp. fresh lime juice + zest from the lime
2 Tbsp. cilantro, minced
1 Tbsp. extra virgin olive oil
1/2 tsp. Kosher or sea salt (or 1/4 tsp. table salt)
1/2 tsp. Frank Davis Louisiana Garlic Hot Sauce.
In a medium-size bowl, mix together the tomatoes, onion, garlic and jalapeno pepper.
Then stir in the vinegar, limejuice, lime zest, cilantro, olive oil, salt, and garlic hot sauce.
Now toss the mixture thoroughly until uniformly blended. All that’s left then is to cover the salsa and chill it in the refrigerator at least 2 hours before serving.
Serve this condiment ice cold over hot tacos, enchiladas, burritos, and other Mexican entrees. Some folks also like it as a clean, fresh dip for corn chips. And what you don’t use right away can be tightly covered in a Mason jar and stored in the refrigerator for a week or so before it begins losing its freshness and texture. Buy the way, this recipe makes about 2 cups of salsa.