This recipe was created by Shirley Marcario, Corporate Food Safety GAP/GMP Administrator for Village Farms in Texas. Thanks Shirley!
Ingredients
| 6 each |
Village Farms Roma Tomatoes or Tomatoes-on-the-Vine peeled, seeded, and chopped |
| 6 each |
Fresh Jalapenos, seeds removed and finely chopped |
| 2 Tbs |
Fresh Cilantro Leaves finely chopped |
| 1 each |
Small Red Onion diced finely |
| 2 each |
Garlic Cloves minced |
| 2 tsp |
Fresh Lemon Juice |
| |
Salt and Pepper to taste |
Preparation
In a bowl, combine all ingredients and gently mix together well. Taste and adjust seasoning as desired.
Serve immediately, or cover and refrigerate. Remove from refrigerator 20 minutes before serving.
Salsa will keep for two to three days covered in refrigerator.