Salsa

Salsa

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Credit: Jeffrey Baird, Chef/Owner, Avenue 805, Richmond, Va.
The National Culinary Review, June 2010

Ingredients

3 ripe Roma tomatoes, finely diced
¼ cup red onion, finely diced
1 T. finely diced jalapeño
2 t. minced garlic
Freshly squeezed juice from 2 limes
1 t. finely minced fresh cilantro
¼ cup fire-roasted red or yellow peppers
Salt and pepper, to taste

Instructions

Method: Two hours before service, combine tomato, onion, jalapeño, garlic, lime juice, cilantro, peppers and salt and pepper. Refrigerate.

Yield

1 serving

Tags

Sauce/Dressing/Rub, The National Culinary Review, Vegetarian

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Association of Nutrition & Foodservice Professionals