When I visited Mexico, every table had a bowl of salsa and chips to snack on. It wasn’t the tomato-based salsa that we know in my section of the US, but invariably it was a lime juice base. After sampling quite a few bowls, I came up with this recipe.
Ingredients
- 1 large jalapeño pepper
- For mild salsa, remove seeds and ribs
- For spicy salsa, leave seeds and ribs in
- 1 orange or yellow bell pepper (any color will do based on your preference, I like these for appearance)
- 1 tomato
- 1 onion (yellow, white or vidalia – not red)
- 1 clove garlic
- 6 stalks fresh cilantro
- 2 large limes
Preparation
- Wash and dice the jalapeno and bell peppers, tomato, onion, garlic and cilantro.
- Mix all diced vegetables in a bowl
- Cut limes in half, squeeze juice and pulp into the bowl
- Stir to mix
- Let sit in the refrigerator for a few hours for everything to blend
Notes
Be sure to wash your hands well after handling the jalapeño pepper… If you get the juice in your eyes you will know why I warned you! I made this mistake once. ONCE!