Ingredients
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3 serrano or jalapeƱo chiles, stems and seeds removed, minced
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2 yellow wax chiles, stems and seeds removed, minced
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2 large tomatoes, finely diced
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1 medium purple onion, finely diced
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2 cloves garlic, minced
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2 tablespoons vegetable oil
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2 tablespoons fresh lime juice or cider vinegar
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1/4 cup chopped fresh cilantro or parsley
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1 large avocado, diced
Instructions
Combine all the ingredients except the cilantro and avocado and let the salsa sit for at least an hour to blend the flavors.
Servings |
2 cups |
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Fresh salsas are a must during the summer are a great way to use the earliest pods such as jalapeƱos and serranos. Vary the flavor of the salsa by using different chiles as they become available. Keep a supply on hand to serve with chips as a dip, as an accompaniment to grilled poultry or fish, or with burritos, fajitas, or even hamburgers. This salsa will keep for 2 days in the refrigerator. It does not keep its texture when frozen.
Ingredients
InstructionsCombine all the ingredients except the cilantro and avocado and let the salsa sit for at least an hour to blend the flavors.
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