" The Mexican Way "
Added on Mon Jan 21 2008
Views 849
1. Chop up the tomatoes, green bell pepper and garlic. Now add salt, lime juice and cilantro.
2. Finely slice onions and jalapeno chilies.
3. Combine all ingredients into a bowl with the Olive Oil and mix well.
4. Cover and refrigerate for at least 1 hour in order to blend all flavors.
5. Serve with Guacamole dip and Tortilla crisps.
This is great for a little snack before a barbecue.
Hi twinkle toes - good question - hope this helps to illuminate!
People either love Cilantro or hate it. You may know Cilantro from its seeds, Coriander. Some people think that Cilantro leaves are soapy tasting and that the immature seeds can have quite an odor, "like bed bugs," or "burned rubber!" However I love Cilantro and particularly its citrus, biting tang, and can't imagine a spicy, Mexican salsa without this perky addition. Cilantro is not native to Latin American cuisine but now plays an important role, bringing its distinctive flavor to so many dishes such as ceviche, the light and refreshing acid cooked fish dish, and many South American and Latin American sauces and stews.
Posted By Kenny on Wed Jan 23 2008
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I had previously only come across salsa dip in a jar from Tesco but on a recent trip to Mexico I discovered the real thing. What a difference the fresh ingredients make. This is the real thing and really does go well with the Guacamole and Tortilla crisps.
In terms of the prefect setting in which to enjoy, it has to be on the beach watching the sun set over the Caribbean Sea with frozen Margarita in hand!

Posted By twinkle toes on Wed Jan 23 2008
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