"My ex’s mom had the best hand-chopped salsa fresca I have ever tasted back in college. Over the years, I have tweaked it to something my friends and family rave about. The trick for this salsa is marinating the onions and jalapenos in lime juice for about 5 minutes before adding the tomatoes and cilantro. There are two tricks to this recipe: 1. Hand-chop everything. It takes a while, but it is worth it.2. The marinating is what makes this salsa special. Hope you enjoy."
- Mix red onion, jalapeno pepper, and lime juice in a bowl. Allow to stand for 5 minutes. Mix in Roma tomatoes, cilantro, and salt; allow to stand 15 more minutes for flavors to blend.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 29 calories;0.2 g fat;6.9 g carbohydrates;1.1 g protein;0 mg cholesterol;394 mg sodium.Full nutrition
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