Monday, May 18, 2015
2 large yellow tomatoes, peeled and chopped
2 Tbs grated white onion
2 Tbs finely chopped red pepper
2 Tbs finely chopped red onion
1/4 cup chopped cilantro
2 tsp cumin
zest and juice from 1 lime
salt & pepper, to taste.
DD#3 developed this recipe in 2010 and I have served it with repeated success.
In addition to being a refreshing appetizer, this salsa pairs well with grilled or baked fish.