Mexican Chunky Salsa


Lez also served a chunky salsa along the Mexican Potato Empanadas and Mexican Refried Beans at the Gilmore Park Church Community Kitchen.

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Minoo brought some Green Salsa which she made during the summer when tormatilla is in abundance. She freezed the Green Salsa in small containers and defrosts one at a time when she needs it. The Green Salsa goes well with the empanadas.

Ingredients

  • 4 tomatoes, chopped
  • 1 onion, finely chopped
  • a handful of cilantro, finely chopped
  • 2 cloves garlic, minced
  • lime juice to taste
  • salt and pepper to taste

Mexican-Chunky-Salsa-1

Source: Lez


Instructions

  1. Combine all the ingredients in a large bowl.
  2. Season with lime juice, salt and pepper to taste.

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2 thoughts on “Mexican Chunky Salsa

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