6 Plum Tomatos
1 medium green Bell Pepper
1 medium Red Onion
1 Jalapeno
1/2 cup chopped fresh Cilantro
juice of 2 Limes
4 tablespoons White Wine Vinegar
2 tablespoons Olive Oil
Basically, just chop all veggies and toss in a large bowl. For the Jalapeno, be sure to take the seeds out and trim out the veins. That's where the heat is. If you don't like it hot, which I don't, take that out. Chop the fresh Cilantro and add that to the veggies. Add the fresh lime juice, vinegar and olive oil. Toss well, cover and put in fridge over night.
This is awesome salsa! We'll be having it tonight with Taco Salad and homemade baked tortilla chips!
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