[hsmomx3]

I love cilantro and here’s a recipe for salsa I’m sharing with everyone and we think it’s pretty good.

SALSA
1 14-OZ CAN READY CUT TOMATOES OR IF YOU PREFER, 6 ROMA TOMATOES, REMOVE SEEDS AND CHOP INTO SMALL PIECES
1 CAN DICED GREEN CHILIES
1 TSP WHITE VINEGAR - OR MORE..DEPENDING ON YOUR TASTE
1 TSP KOSHER SALT
2 CLOVES CRUSHED GARLIC
½ TBS FRESH CILANTRO - OR IF YOU LOVE CILANTRO ADD MORE...I USE 1/4 CUP FRESH
4 CHOPPED GREEN ONIONS
¼ TSP OR MORE RED PEPPER FLAKES
PUT ALL INGREDIENTS IN FOOD PROCESSOR AND CHOP A FEW SECONDS. REFRIGERATE. KEEPS FOR 5-7 DAYS.

USE THIS RECIPE AS A GUIDE AND ADD AS MUCH OR AS LITTLE OF THESE INGREDIENTS. DO A TASTE TEST AFTER A FEW HOURS AND SEE IF YOU WOULD LIKE TO ADD MORE HEAT SUCH AS WHITE VINEGAR OR RED PEPPER FLAKES.

[hsmomx3]

I apologize for the caps.

[Mariner]

That’s not how we do it in the Southwest.
Try this one:

1/2 cup chopped cilantro
1/2 finely diced onion
1 slicer tomato
1 large and hot-like-hell Serrano, finely chopped
1 clove of garlic minced
Juice of a full lime

Stir and let sit for a half hour, stir again and serve.

[tsomer]

A little olive oil don’t hurt.
Nor does 1/2 a vidalia onion.

But here’s what you really need:
skip the vinegar and squeeze a lime or two.

[al baby]

Sorry you lost me at can

[sheana]

More cilantro.
Scratch the red pepper flakes and diced canned green chiles.
Add fresh jalapenos or even serrano peppers.
That’s my salsa.