Salsa Two Ways

Day 1, Salsa Picante or pica de gallo

Chop enough onion to make about 1 1/2 cups, and enough tomatoes to make about 2 cups. Rinse and chop one large bunch of cilantro. Finely chop 1 - 2 jalapeños. Toss everything together in a bowl, and season with some dashes of rice vinegar.

Day 2, Dipping Salsa for chips

Combine all the above in a food processor, and pulse until finely chopped. Serve with corn chips, and watch it disappear.

jalapeno peppers

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