Ojeda's Mexican Salsa
By roselie hunter roselie
My father taught me to make this since I was a very young girl. He roasted his jalapeno's and tomatoes and onions. I cheat since my husband and friends cannot eat it hot like I can I have adopted this receipe for them.
geen chilies chopped
red wine vinger
olive oil, extra virgin
salt and pepper to taste
1Wash the cilantro and dry on a paper towel
Wash and dice tomatoes
dice garlic finely
to really make this a good salsa roast the jalapeno first then cut down the side, remove seeds if you dont like it too hot. Chop jalapeno very finely
Chop onion into medium to small pieces depending on your desire
2Place all ingredients into a large bowl. Mix 1/2 cup to 3/4 cup red wine vinger and 1/4-1/2 cup olive oil together in a jar shake well. Pour over all the ingredients in the bowl mix well add salt and pepper to taste. Keeps well in the refrigerator for several days.
3NOTE: In the winter when tomatoes are not so good, I use two cans of rotelle tomatoes and chilies and only a couple of fresh tomatoes to make the same salsa.