Fresh Tomato Salsa
Mary Ellen Petzold
ingredients
- 8 ripe roma tomatoes, seeded & diced
- 1 small onion, peeled & diced
- 1 clove garlic, peeled & minced
- 3 T chopped fresh cilantro
- 3 to 4 jalapeno peppers, seeded & chopped
- 1 cup whole kernel corn
- 1 cup black beans (rinsed) (can)
- 1 1/2 T. olive oil
- 1 ounce of tequila (optional)
- Juice of half a lime
- Salt & pepper to taste
- Tobasco sauce to taste
directions
- 1
In a small mixing bowl, combine all the ingredients. Cover & let stand at room temperature for at least 15 minutes before serving with tortilla chips.
- 2
If corn is frozen, rinse with warm water to thaw, drain well. If canned, drain water.
notes
From Butch & LuAnn Schramm - they are really good cooks and friends.
Source: Mary Ellen Petzold
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