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Fresh Salsa





1 md. red onion
4 lg. ripe beef steak tomatoes
59.15 ml. black olives
59.15 ml. green olives
1 can Rotel chiles (red and green chilies, mixed)
0.5 bunch fresh cilantro
2 to 3 cloves garlic
1 lime
Salt and pepper


Wash all the fresh vegetables. Dry and chop the ripe tomatoes, onions, and cilantro very well. Then chop the garlic finely or put through a garlic press and add to the chile mixture. Mix all the ingredients together and add the lime juice and a tablespoon or two of water. Season to taste with salt & pepper.

Author's Comments

If you find that this it too hot, you can always add some peeled finely chopped cucumber to cool it a little. For those who want their salsa very mild, use a 4 oz. can of green chiles.

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