Southwest Three-Tomato Salsa |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This came from Everyday Food. I love salsas so wanted to be sure and save. You can always make it Two-Tomato Salsa if you can't find the yellow or zebra tomatoes. Will store in frig, covered up to 1 day. Serve with steak, hamburgers or chicken. Ingredients:
3 plum tomatoes, cored and seeded |
1 jalapeno chile, seeds and ribs removed and coarsely chopped |
1 tablespoon fresh lime juice |
1/2 teaspoon ground cumin |
2 medium yellow tomatoes or 2 medium zebra tomatoes, cored, seeded and cut into 1/4-in dice |
2 tablespoons sun-dried tomatoes packed in oil, thinly sliced crosswise plus |
1 tablespoon sun-dried tomato olive oil, from jar |
Directions:
1. In a food-processor puree plum tomatoes, jalapeno, lime juice and cumin. Transfer to a small bowl. Stir in yellow and sun-dried tomatoes. Season with salt and pepper.
2. Before serving, drain off mixture and stir in the tablespoon oil from the sun-dried tomatoes.
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