6 cups chopped tomatoes
i bunch cilantro, chopped fine
1 medium Vidalia onion, chopped fine
Juice of 1 lime*
4 cloves minced garlic
1 tablespoon kosher salt
2 tablespoons red wine vinegar
2 teaspoons olive oil
jalapeno, minced to taste
Toss all together and chill 24-48 hours before serving. You end up with about 7 1/2 cups of salsa.
2 comments:
I love a good fresh salsa! Yum :-)
That's a lot of salsa! I can't wait to dig in!
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