6 cups chopped tomatoes
i bunch cilantro, chopped fine
1 medium Vidalia onion, chopped fine
Juice of 1 lime*
4 cloves minced garlic
1 tablespoon kosher salt
2 tablespoons red wine vinegar
2 teaspoons olive oil
jalapeno, minced to taste

Toss all together and chill 24-48 hours before serving. You end up with about 7 1/2 cups of salsa.

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  • A Daft Scots Lass

    that looks delish!

    • Tamy Bollar

      Thanks 🙂 it’s yummy!

  • Carol Kilgore

    Stopping in from A-Z. Fresh salsa never lasts long enough to chill in our house. Great to meet you!

    • Tamy Bollar

      LOL I know what you mean I have to hide in our house long enough to chill.

  • jen

    I am patiently waiting for the ground to dry up to put my tomato’s in! Then i’m gonna try this..thanks Tamy.

    • Tamy Bollar

      I hope you love it as much as we do. 🙂