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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I am enjoying trying new salsa recipes with fresh garden tomatoes. I never would have thought to put in wine vinegar in salsa, but it makes the recipe. I left the skins on my tomatoes, and I left out the oil and still loved this. YUM! Recipe courtesy of The New York Times Cookbook. Ingredients:
4 cups fresh tomatoes (peeled, or use canned italian plum tomatoes) |
1/4 cup green chili, finely chopped |
1/4 cup wine vinegar |
2 garlic cloves, minced |
2 tablespoons vegetable oil |
2 tablespoons parsley, finely chopped |
2 teaspoons basil, finely chopped |
1 teaspoon thyme |
1 teaspoon oregano |
salt |
pepper |
Directions:
1. Chop the tomatoes and combine with the remaining ingredients.
2. Chill.
3. Serve with any suitable Mexican or Tex-Mex dish.
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