Ojeda's Mexican Salsa
1-2 can(s)geen chilies chopped
1 bunchcilatro diced
1 mediumjalapenos, fresh
1/2 cred wine vinger
1/3 colive oil, extra virgin
·salt and pepper to taste
How to Make Ojeda's Mexican Salsa
- Wash 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
- Place 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.
- NOTE: 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.