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About this recipe:
Fresh and zingy Mexican salsa. Serve alongside a Mexican feast or with tortilla chips for a chunky dip.
1/2 yellow pepper, finely diced
1/4 red onion, finely diced
1 clove garlic, finely chopped
2 ripe tomatoes, finely diced
1 tablespoon chopped fresh coriander
salt and pepper to taste
small squeeze lime juice
1 level teaspoon red wine vinegar
1 tablespoon olive oil
- Combine all ingredients and mix well. Allow to infuse before serving. Adjust vinegar and oil to suit personal taste.
See my recipe for Mexican Rice and Shredded Chicken Enchiladas, also on this site.
See it on my blog
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