I love this salsa. It is such a versatile recipe. In addition to the traditional way of serving it with tortilla chips, I’ve had it on top of burgers – both beef and turkey. This morning I discovered it works great as the veggie in a frittata. My husband’s reaction: “The eggs are outdoing the bacon for flavor. It’s a battle to the death!”
- 10 fresh plum tomatoes, chopped
- 3 tomatillos, chopped fine
- 1 large green pepper, chopped
- 2 jalapeños, chopped fine
- 1 large Spanish onion, chopped fine
- 2 cloves fresh garlic, minced
- Fresh cilantro to taste, chopped
- Juice of 2 limes
- Combine all ingredients in a large bowl and stir.
- Cover and refrigerate for at least one hour or overnight.
The original recipe instructs you to seed the tomatoes. I’m lazy, so I skip that step. It’s entirely up to you. My reasoning is that plum tomatoes don’t have a lot of seeds (or the surrounding jelly) to begin with. That’s why you use them in recipes like this one.