Categories: Dips- Spreads- Salsa
Ingredients
- 2 lb. fresh tomatoes, roughly chopped and drained
- 1 sweet medium red onion, chopped
- 1/2 cup green onions, chopped
- 1/2 cup fresh basil, finely chopped
- 1 jalapeno pepper, seeded and chopped
- Juice of 1 lime
- 1/4 tsp. dried oregano
- 1/2 tsp. ground cumin
- 1 tsp. olive oil
- 1 Tbsp. red wine vinegar
- Salt and pepper, to taste
Directions
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Taste of pepper before including as some peppers are too hot to incorporate the whole pepper.
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Placed chopped ingredients, lime juice, oregano, and cumin in food processor. Pulse just enough to finely dice. Do not puree. Add olive oil and red vinegar. Season with salt and pepper, to taste.
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Salsa is best when allowed to rest 30 minutes at room temperature. This allows flavors to mingle.
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Garnish with basil tassel and serve with tortillas, tacos, or pinto beans.
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Refrigerated leftovers retain texture as flavor improves for three days.