Fresh Lime Salsa
It's getting pretty hot now, and as the days get warmer, my inclination to cook or bake is almost non-existent. Recipes that feature cold, fresh food are what I want.
Jacy spotted a recipe on the side of a bag of Mission Tortilla Strips and suggested that we make it as our new recipe of the week. I bought the ingredients and Joan and Jacy diced, minced and mixed. The result was delicious and was eaten very quickly - first with the tortilla chips, then later with cold pre-cooked shrimp thown in.
Fresh Lime Salsa
1 large ripe red tomato, diced
8 medium-sized tomatillos, husked, rinsed, and chopped
1/4 cup minced red bell pepper
1/2 tsp. minced onion
1 tsp. grated lime peel
1 Tbsp. lime juice
Mix all ingredients together in nonmetal bowl. If made ahead, cover and refrigerate up to four hours.
Since this makes a rather dinky (well, for a family the size of ours at least) amount, we used about 8 tomatoes, an entire onion, and the peel and juice from 2 limes. Joan and Jacy also added Cavender's Greek Seasoning because they thought it needed a bit more zing.
3 Comments:
Sounds good Laura. Looks yummy too.
Just right for summer!
A little Ranch dressing added in is good for variety! This looks delicious!
Love,
Beth
Post a Comment
Subscribe to Post Comments [Atom]
<< Home