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All public Recipes -> Lunch -> Salsa

Salsa

By: M B.

Description:
Time:	25 min (10 min to prepare, 15 min to cook)
Meal type:	Lunch
Ethnicity:	American
Number of Servings:	4
Ingredients:
1 each x 1lb. can ready cut (diced) tomatoes in heavy puree or juice (or 3 big ripe tomatoes, the stem core removed, coarsely chopped, 1 each lime juice 1 each medium onion, chopped 1 each medium carrot, grated (big grated pieces, not too small) or diced about 1/4") 1 each clove garlic, pressed 1 teaspoon oregano and/or cilantro (I don't like cilantro so I don't use it), Chiles (use one or more of the following:
Directions:
In a medium bowl or container with a cover, place the cut up tomatoes and their juice. Add the rest of ingredients. If you think it needs salt, add some. Taste to see if you are getting a nice sweet/sour taste. If not, add more lime juice or a touch of mild vinegar or more sweetner. Cover and let sit for a while in the refrigerator to let the chile taste develop. Add more chile if it seems too bland to you. Chiles can take a while to develop on the tongue and different ones give heat to different places in your mouth and lips. Sometimes you don't feel it until the third or fouth bite. Have this with tortilla chips or add it as a flavoring to other things. Sometimes I add it to a can of black or kidney beans, add more onion and garlic, some water, and have CHILI NO CARNE. Sometimes I mix the salsa with sauted, squished firm tofu to make no egg scrambled eggs (wrap these in a warmed tortilla, put more salsa on top, and you have a good lunch or dinner entree. Even better with a little soy cheese or nutritional yeast mixed in or a little soy cheese on top. This is also a good way to use up any left over bean mixture). The Salsa keeps about 4 days in the refrigerator.
Notes:

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