My mother-in-law makes the most delicious salsa I’ve ever had. Salsa is not really a Venezuelan tradition, and neither is spicy food, just for your information. However, her salsa is now part of my Taco Night menu (Coming Soon).
4 Cups fresh tomatoes, chopped
½ Cup Onion, chopped
2-4 Jalapeño peppers, seeded and finely chopped
1-4 oz canned sweet corn
2 garlic cloves, minced
1 handful fresh cilantro, chopped
Pinch of salt and Pepper
1 Baggy of Equal or Splenda
Simply finely chop all ingredients, very small, (except the corn), and combine them in a bowl. Add salt and pepper to taste and the baggy of sugar. Serve at room temperature and store in the refrigerator.
*If it is too spicy for you, you can add some sugar (equal).
*I am “spicy-intolerant”, so when my mother-in-law added two Serrano peppers from her garden I thought I was going to die. So maybe just one tiny little Serrano pepper, or half, would do just fine.