5 ripe medium tomatoes (about 1 1/2 pounds)—peeled, seeded and coarsely chopped
1 cup finely chopped Vidalia onion
1/2 cup canola oil
1/4 cup minced cilantro
1 to 2 tablespoons red chile sauce
How to Make It
In a large mortar, crush the garlic, jalapeño and sea salt to a paste. Alternatively, mince the garlic and jalapeño with the salt, then use the flat side of the knife to pound or smash the mixture to a paste. Transfer the paste to a serving bowl and stir in the tomatoes, onion, oil, cilantro and chile sauce.
The salsa can be refrigerated for up to 2 days.
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