Gourmet Cookie Bouquets Recipe Blog

When we talk about Mexican red salsa, we're talking anything but sweet treats. But people love it, and you probably will too! Pop this recipe into a Southwestern or salsa gift basket! Read on for more.

To reduce the heat in the salsa, remove the seeds from the Chile before chopping. Whenever handling chilies, wear plastic or rubber gloves to protect your skin from the oil in them. Avoid direct contact with your eyes, and wash your hands thoroughly after handling.

• 3 large ripe tomatoes (about 2 pounds), cored and finely chopped
• 1 medium white onion, finely chopped
• 1/2 cup cilantro leaves, finely chopped
• 1 serrano Chile or any fresh, hot green Chile, cored, seeded (if desired), and finely chopped
• 1 medium garlic clove, minced
• 1/3 cup fresh lime juice (from about 3 medium limes)
• Salt

In a medium bowl, mix all ingredients, including salt to taste. Cover and refrigerate at least 1 hour and up to 5 days, to blend flavors.

Want more recipes for salsa? Try some of the following:

Authentic Mexican Salsa & Guacamole

Summer Steaks with Fresh Berry Salsa

Uova Con Salsa Di Pomodoro - Eggs with Tomato Sauce

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