Recipe: Fresh Salsa

24 Aug

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).

Fresh Salsa Ingredients

Fresh Salsa Ingredients


Ingredients

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

Preparation

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.

Fresh Salsa

Fresh Salsa

 

*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.

Fresh Salsa

Fresh Salsa

¡Buen Provecho!

2 Responses to “Recipe: Fresh Salsa”

Trackbacks/Pingbacks

  1. Recipe: Venezuelan Taco Night « Venezuelan Cooking - August 31, 2011

    […] that you have the recipes for Guasacaca, Salsa Verde and Fresh Salsa; you can have yourself a Venezuelan Taco Night.   Tacos are CLEARLY not Venezuelan.   They are […]

  2. Mother’s Hot Salsa (Aji Picante) | Ecualombian - October 17, 2011

    […] Recipe: Fresh Salsa (venezuelancooking.wordpress.com) […]

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