Lez also served a chunky salsa along the Mexican Potato Empanadas and Mexican Refried Beans at the Gilmore Park Church Community Kitchen.
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.
- 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
- Combine all the ingredients in a large bowl.
- Season with lime juice, salt and pepper to taste.