Salsa

Salsa

Yields 28 servings

8 Roma tomatoes, diced
1 jalapeno pepper, minced (seeds can be removed if prefer a mild salsa)
2 cloves garlic, minced
1/2 red onion, diced
Juice of 2 limes
1/4 cup distilled white vinegar
1/2 cup fresh cilantro, chopped
1 Tbs. olive oil
2 tsp. ground cumin
1/8 tsp. ground red pepper

Place all ingredients in a bowl and mix well. Cover and refrigerate for 20 minutes before serving.

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