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Fresh Tomato Salsa
Chef Joseph Shilling, The Art Institute of New York City
8 red plum tomatoes, chopped small
2 tablespoons fresh garlic, chopped fine
1 jalapeno pepper, chopped fine
1/4 bunch fresh cilantro, chopped fine
1/4 onion, chopped fine
Juice of 2 limes
Salt & pepper to taste
Combine the above ingredients for a lively salsa that is
great with tortilla chips. It can be served hot or at room
temperature.
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