Mexican cuisine, a style of food that originated in Mexico, is known for its varied flavors, colourful decoration and variety of spices and ingredients, most of which are native to the country. The staples of Mexican foods are typically corn and beans. Corn is used to make masa, a dough for tamales, tortillas, gorditas, and many other corn-based foods. Corn is also eaten fresh, as corn on the cob and as a component of a number of dishes.The most frequently used herbs and spices in Mexican cuisine are chili powder, oregano, cilantro, epazote, cinnamon, and cocoa. Chipotle, a smoke-dried jalapeño chilli, is also common in Mexican cuisine. Many Mexican dishes also contain garlic and onions.
damas y hombres suaves cusine mexicano (Ladies and gentlemen here are some mexican cusine recipes!
BREAKFAST TACO
Ingredients
6 ounces chorizo sausage
8 (6 inch) corn tortillas
6 eggs
1/4 cup milk
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup shredded Monterey Jack cheese
1 dash hot pepper sauce (e.g. Tabasco™), or to taste
1/2 cup salsa
Directions
Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.
Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.
Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.
Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.
Egg taco
2 eggs, fried Over Easy
1/2 cup Pinto Beans
2 corn tortillas
1/2 cup Salsa 2 tablespoons Kraft shredded Mexican four cheese blend
1 cup salad oil
Salt to taste
Heat 1/2 inch salad oil in a cast iron frying pan over medium high heat. When oil is hot, cook tortillas, turning once, just until soft; about 10 seconds total. Drain on paper towels.
Arrange tortillas on a plate, so they overlap each other by about 50%. Spoon warm Beans over tortillas. Spoon Salsa over the beans. Fry eggs, Over Easy, and place on top of salsa. Top with cheese. Salt to taste. Re-heat for about 30 seconds in microwave oven and serve immediately!
Fish tacos
Ingredients
Tomato & Avocado Salsa, (recipe follows) or store-bought fresh salsa
3 tablespoons all-purpose flour
1/8 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon cayenne pepper, or to taste
1/3 cup beer
8 ounces tilapia fillet, cut crosswise into 1-inch wide strips
2 teaspoons canola oil
4 corn tortillas, warmed
Preparation
Prepare Tomato & Avocado Salsa, if using.
Combine flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.
Coat tilapia pieces in the batter. Heat oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Serve the fish with tortillas and salsa.
Refried Beans Supreme
1can (16 oz.) TACO BELL® HOME ORIGINALS® Refried Beans
1
cup KRAFT Shredded Cheddar Cheese, divided
1/2
cup chopped tomato
1/4
cup chopped green onions
Make It
MIX beans and 1/2 cup of the cheese in 1-quart microwavable dish; cover.
MICROWAVE on HIGH 3 to 4 minutes or until heated through; stir. Sprinkle with remaining 1/2 cup cheese. Microwave, uncovered, 1 to 2 minutes or until cheese is melted.
SPRINKLE with tomato and onions.
Kraft Kitchens TipsSize-Wise
The cheese, tomato and onions liven up canned refried beans to make a flavorful side dish perfect for a special occasion.
Substitute
Prepare as directed, using TACO BELL® HOME ORIGINALS® Refried Beans with Mild Green Chiles.
Use Your Oven
Mix beans and 1/2 cup of the cheese in 1-quart baking dish; cover. Bake at 350°F for 20 minutes; sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted. Sprinkle with tomato and onions.
Refried beans
1 (16 ounce) can red kidney beans or 1 (16 ounce) can pink beans
1/2 teaspoon adobo seasoning (a flavored salt used in latin cooking)
1 tablespoon vegetable oil
1 slice cooked ham or 1 slice salt pork or 1 slice Canadian bacon, cubed
1/2 teaspoon garlic powder
1 (5 g) packet sazon con azafran seasoning (comes in envelopes in a box, gives color and a distinct flavor to latin dishes)
1 1/2 tablespoons sofrito sauce (comes in a jar, a necessary ingredient in Puerto Rican cooking)
1 1/2 cups white rice, uncooked
Directions:
Made by Goya brand and can be found in the Spanish/Latin section of your grocery store Cook white rice as instructions on package of rice say to (5 minute rice is perfectly fine).
make sure when you are done cooking to let excess water out of rice.
In saucepan, heat oil on low-medium heat and put in the ham, salted pork, or Canadian bacon.
once it starts to sizzle, add the garlic powder and Adobo seasoning.
Then add the Sofrito and Sazon con Azafran seasoning, stir.
Next add red beans (drain most of liquid, just a little bit is needed to pull the sauce together).
Mix and serve.
(in Puerto Rico, it is traditional to serve rice and beans with almost every meal, but mainly with pork chops (cooked with a little sofrito and adobo seasoning) on the side).
Spanish Rice ( my favorite)
2 cups long-grain white rice (Riceland)
1 -2 medium green pepper, sliced
1 medium onion, sliced
1 medium tomato, sliced
2 tablespoons tomato & chicken bouillon (Knorr brand, "Caldo de Tomato con Sabor de Pollo", in Mexican food aisle)
1/8 teaspoon garlic salt (to taste)
4 cups water
vegetable oil (no olive oil)
Directions:
Pour rice into a deep pot and stir in enough oil so that every grain is coated.
Cook rice on medium and constantly stir, using a spatula, until it becomes a light toasted color (20-25 min), be careful not to burn.
Add onion and green pepper, cook until they become soft, add more oil if needed.
Stir in tomato, cook for 2-3 minute.
Tilt pot, remove any excess oil w/ spoon.
Sprinkle bouillon and garlic salt over rice (DO NOT STIR).
Pour water over rice (DO NOT STIR), then cover.
Bring to a boil, then lower heat and cook for 25-30 min, or until most liquid evaporated (DO NOT LIFT LID DURING THIS TIME).
Pick out large pieces of veggies w/ a fork and discard, (this step may be omitted if you chopped your veggies, I have picky eaters).
*This rice actually tastes better when cooled, and then heated in the microwave, as any remaining liquid is evaporated.
When i am at a mexican restruant i love snacking on the chips and salsa. I love salsa so much that i add that on all the food they serve and has to be spicy!
so here are some salsa recipes i have tried.
Salsa (basic)
4 medium roma tomatoes
1 garlic clove, peeled
1 serrano chili
3 green onions
4 ounces chopped chilies
1 -3 whole fresh jalapeno
1/4 cup cilantro
1 teaspoon Mexican chili powder
1 tablespoon lime juice
salt and pepper
Directions:
Char the tomatoes over a gas grill or under the flame of a hot broiler for 2 minutes to char the skin, turning them until the peel blisters. Slip off the peel, and the flesh should still be firm. Remove the green stem core and cut the tomatoes in half vertically. Use a teaspoon to scoop out the seeds and discard.
In the food processor, drop in the garlic, cilantro, green onions and jalapenos into the bowl of the food processor to chop for just a few seconds.
Add all the remaining ingredients from the recipe, tomatoes, Serrano chili, the chopped green chilies and lime juice. The texture is somewhere between a chow-chow relish and a textured puree. You want to see tiny bits of all the vegetables throughout the salsa. Salt and pepper to taste.
Place in fridge for approximately one hour!
Salsa (2nd type)
6 large heirloom tomatoes of different colors, washed,cored and quartered
2 green and 2 red jalapenos, seeded and chopped finely*
1 sweet onion, quartered
1 tsp vinegar
1 tsp. sugar
1/2 tsp. ground cumin
4 cloves of garlic, chopped
1 tsp salt
Juice of 3 fresh limes
2 large bunches of cilantro, stemmed and chopped
In your food processor or blender, add the tomatoes, the onion, vinegar, sugar, salt, garlic, lime juice and cilantro. Pulse until not quite pureed.
(If you do not have a food processor or blender, simply chop all of your ingredients. This will be more like a pico de gallo or a very chunky salsa, however.)
Pour mixture into a large bowl. If chunks of veggies remain, chop them again. Add the japalenos, and stir well. Cover and let sit at room temp for at least 30 minutes. Refrigerate in a tightly sealed container. Will last about a week, unless it all gets eaten, which happens. Serve as a dip with blue corn or other chips or as a side dish to another meal.
If you want this hotter, add some of the jalapeno seeds or use a hotter pepper such as habanero. If you don't want hot at all, use Anaheim chiles or even plain bell pepper.
*To kick this up, roast your jalapenos over either the open flame on a gas stove or grill or broil until blackened in your oven. Take peppers from flame or heat, place in a brown paper bag, seal it up and wait about 15 minutes, until the peppers are cool. Peel and chop to use. If you make more than you need, they will save in the 'fridge for about a week, especially if you place them in a little olive oil. Olive oil congeals when cool, so you will need to warm them up a little to use.
Salsa (3rd type)
Whole canned tomatoes, Rotel (tomatoes and chilies), onion, fresh jalapeno, salt, sugar, garlic, and cilantro.Dice up a little onion. You won’t need much.Throw the canned tomatoes, juice and all, into the bowl of a food processor.
That I used one can of Mild and one can of Original was purely an accident…but strangely, the balance of spice turned out to be just right.
Now, chop up one clove of garlic and add it to the bowl.
Add just 1/4 cup chopped onion to the bowl. This doesn’t seem like a lot, considering that in my Pico de Gallo recipe, I preach and preach about how important it is for the onion to receive equal billing with the tomatoes. But for this salsa, it’s best to go subtle with the onions.Next, dump in the two cans of Rotel.
Jalapenos. Slit in half lengthwise.
Then slit the halves in half lengthwise. Make thin slices, leaving in the seeds and membranes because you’re tough. You can take it.Throw ‘em right in with everything else.Next, add 1/4 teaspoon sugar.And 1/4 teaspoon salt.Next comes some lime juice—a half a lime if it’s large, a whole lime if it’s a little one.Next, add 1/2 to 1 cup cilantro.
I’m a cilantro freakazoid, but if you’re not, feel free to go lighter.
But it really does add a lot of flavor.
Pulse it seven or eight times.This is pretty chunky
Plus, I forgot to add the cumin!Just 1/4 teaspoon will do; this’ll give the salsa just the tiniest cumin undertone. Any more than this and it starts to get a little strong. A little—dare I say?—cuminy?
Pulse it up again until it reaches the consistency you want. I like it very homogenized, without a whole lot of distinction between ingredients. I like it smooth, baby, not chunky. Everything’s evenly distributed. The flavor’s mild but spicy…without the annoying bite of vinegar.Now, be sure to taste it with a tortilla chip so you can get an accurate sense of the seasonings. Adjust as needed…but I hardly ever have to add anything at this point, beyond a little more cilantro. I never add more salt—there’s plenty on the chips!
Now, it’s ideal if you can cover and refrigerate the salsa for a couple of hours at least. This’ll help everything meld and marry and mingle and become perfect.
SALSA (3rd type) IS READY!
Salsa (4th type)
8 cups tomatoes, peeled, chopped and drained
2 1/2 cups onions, chopped
1 1/2 cups green peppers
1 cup jalapeno pepper, chopped
6 garlic cloves, minced
2 teaspoons cumin
2 teaspoons pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste
Directions:
1
Mix all together and bring to a slow boil for 10 minute.
2
Seal in jars and cook in hot water bath for 10 minute.
3
This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
4
Yields 3-6 quarts or pints. (if you are storing it) otherwise just use minimum veggies.
Simple salsa (for the ladies who likes less ingredients and less work)
Ingredients
4 ripe tomatoes, chopped
1/4 red onion, chopped
1 jalapeno, minced
8 cilantro sprigs, chopped
3 garlic cloves, minced
Juice of 1 lime
1/4 cup olive oil
1/2 teaspoon salt
Directions
In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand 15 minutes before serving.
BREAKFAST TACO
Ingredients
6 ounces chorizo sausage
8 (6 inch) corn tortillas
6 eggs
1/4 cup milk
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup shredded Monterey Jack cheese
1 dash hot pepper sauce (e.g. Tabasco™), or to taste
1/2 cup salsa
Directions
Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.
Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.
Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.
Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.
Egg taco
2 eggs, fried Over Easy
1/2 cup Pinto Beans
2 corn tortillas
1/2 cup Salsa 2 tablespoons Kraft shredded Mexican four cheese blend
1 cup salad oil
Salt to taste
Heat 1/2 inch salad oil in a cast iron frying pan over medium high heat. When oil is hot, cook tortillas, turning once, just until soft; about 10 seconds total. Drain on paper towels.
Arrange tortillas on a plate, so they overlap each other by about 50%. Spoon warm Beans over tortillas. Spoon Salsa over the beans. Fry eggs, Over Easy, and place on top of salsa. Top with cheese. Salt to taste. Re-heat for about 30 seconds in microwave oven and serve immediately!
Fish tacos
Ingredients
Tomato & Avocado Salsa, (recipe follows) or store-bought fresh salsa
3 tablespoons all-purpose flour
1/8 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon cayenne pepper, or to taste
1/3 cup beer
8 ounces tilapia fillet, cut crosswise into 1-inch wide strips
2 teaspoons canola oil
4 corn tortillas, warmed
Preparation
Prepare Tomato & Avocado Salsa, if using.
Combine flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.
Coat tilapia pieces in the batter. Heat oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Serve the fish with tortillas and salsa.
Refried Beans Supreme
1can (16 oz.) TACO BELL® HOME ORIGINALS® Refried Beans
1
cup KRAFT Shredded Cheddar Cheese, divided
1/2
cup chopped tomato
1/4
cup chopped green onions
Make It
MIX beans and 1/2 cup of the cheese in 1-quart microwavable dish; cover.
MICROWAVE on HIGH 3 to 4 minutes or until heated through; stir. Sprinkle with remaining 1/2 cup cheese. Microwave, uncovered, 1 to 2 minutes or until cheese is melted.
SPRINKLE with tomato and onions.
Kraft Kitchens TipsSize-Wise
The cheese, tomato and onions liven up canned refried beans to make a flavorful side dish perfect for a special occasion.
Substitute
Prepare as directed, using TACO BELL® HOME ORIGINALS® Refried Beans with Mild Green Chiles.
Use Your Oven
Mix beans and 1/2 cup of the cheese in 1-quart baking dish; cover. Bake at 350°F for 20 minutes; sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted. Sprinkle with tomato and onions.
Refried beans
1 (16 ounce) can red kidney beans or 1 (16 ounce) can pink beans
1/2 teaspoon adobo seasoning (a flavored salt used in latin cooking)
1 tablespoon vegetable oil
1 slice cooked ham or 1 slice salt pork or 1 slice Canadian bacon, cubed
1/2 teaspoon garlic powder
1 (5 g) packet sazon con azafran seasoning (comes in envelopes in a box, gives color and a distinct flavor to latin dishes)
1 1/2 tablespoons sofrito sauce (comes in a jar, a necessary ingredient in Puerto Rican cooking)
1 1/2 cups white rice, uncooked
Directions:
Made by Goya brand and can be found in the Spanish/Latin section of your grocery store Cook white rice as instructions on package of rice say to (5 minute rice is perfectly fine).
make sure when you are done cooking to let excess water out of rice.
In saucepan, heat oil on low-medium heat and put in the ham, salted pork, or Canadian bacon.
once it starts to sizzle, add the garlic powder and Adobo seasoning.
Then add the Sofrito and Sazon con Azafran seasoning, stir.
Next add red beans (drain most of liquid, just a little bit is needed to pull the sauce together).
Mix and serve.
(in Puerto Rico, it is traditional to serve rice and beans with almost every meal, but mainly with pork chops (cooked with a little sofrito and adobo seasoning) on the side).
Spanish Rice ( my favorite)
2 cups long-grain white rice (Riceland)
1 -2 medium green pepper, sliced
1 medium onion, sliced
1 medium tomato, sliced
2 tablespoons tomato & chicken bouillon (Knorr brand, "Caldo de Tomato con Sabor de Pollo", in Mexican food aisle)
1/8 teaspoon garlic salt (to taste)
4 cups water
vegetable oil (no olive oil)
Directions:
Pour rice into a deep pot and stir in enough oil so that every grain is coated.
Cook rice on medium and constantly stir, using a spatula, until it becomes a light toasted color (20-25 min), be careful not to burn.
Add onion and green pepper, cook until they become soft, add more oil if needed.
Stir in tomato, cook for 2-3 minute.
Tilt pot, remove any excess oil w/ spoon.
Sprinkle bouillon and garlic salt over rice (DO NOT STIR).
Pour water over rice (DO NOT STIR), then cover.
Bring to a boil, then lower heat and cook for 25-30 min, or until most liquid evaporated (DO NOT LIFT LID DURING THIS TIME).
Pick out large pieces of veggies w/ a fork and discard, (this step may be omitted if you chopped your veggies, I have picky eaters).
*This rice actually tastes better when cooled, and then heated in the microwave, as any remaining liquid is evaporated.
When i am at a mexican restruant i love snacking on the chips and salsa. I love salsa so much that i add that on all the food they serve and has to be spicy!
so here are some salsa recipes i have tried.
Salsa (basic)
4 medium roma tomatoes
1 garlic clove, peeled
1 serrano chili
3 green onions
4 ounces chopped chilies
1 -3 whole fresh jalapeno
1/4 cup cilantro
1 teaspoon Mexican chili powder
1 tablespoon lime juice
salt and pepper
Directions:
Char the tomatoes over a gas grill or under the flame of a hot broiler for 2 minutes to char the skin, turning them until the peel blisters. Slip off the peel, and the flesh should still be firm. Remove the green stem core and cut the tomatoes in half vertically. Use a teaspoon to scoop out the seeds and discard.
In the food processor, drop in the garlic, cilantro, green onions and jalapenos into the bowl of the food processor to chop for just a few seconds.
Add all the remaining ingredients from the recipe, tomatoes, Serrano chili, the chopped green chilies and lime juice. The texture is somewhere between a chow-chow relish and a textured puree. You want to see tiny bits of all the vegetables throughout the salsa. Salt and pepper to taste.
Place in fridge for approximately one hour!
Salsa (2nd type)
6 large heirloom tomatoes of different colors, washed,cored and quartered
2 green and 2 red jalapenos, seeded and chopped finely*
1 sweet onion, quartered
1 tsp vinegar
1 tsp. sugar
1/2 tsp. ground cumin
4 cloves of garlic, chopped
1 tsp salt
Juice of 3 fresh limes
2 large bunches of cilantro, stemmed and chopped
In your food processor or blender, add the tomatoes, the onion, vinegar, sugar, salt, garlic, lime juice and cilantro. Pulse until not quite pureed.
(If you do not have a food processor or blender, simply chop all of your ingredients. This will be more like a pico de gallo or a very chunky salsa, however.)
Pour mixture into a large bowl. If chunks of veggies remain, chop them again. Add the japalenos, and stir well. Cover and let sit at room temp for at least 30 minutes. Refrigerate in a tightly sealed container. Will last about a week, unless it all gets eaten, which happens. Serve as a dip with blue corn or other chips or as a side dish to another meal.
If you want this hotter, add some of the jalapeno seeds or use a hotter pepper such as habanero. If you don't want hot at all, use Anaheim chiles or even plain bell pepper.
*To kick this up, roast your jalapenos over either the open flame on a gas stove or grill or broil until blackened in your oven. Take peppers from flame or heat, place in a brown paper bag, seal it up and wait about 15 minutes, until the peppers are cool. Peel and chop to use. If you make more than you need, they will save in the 'fridge for about a week, especially if you place them in a little olive oil. Olive oil congeals when cool, so you will need to warm them up a little to use.
Salsa (3rd type)
Whole canned tomatoes, Rotel (tomatoes and chilies), onion, fresh jalapeno, salt, sugar, garlic, and cilantro.Dice up a little onion. You won’t need much.Throw the canned tomatoes, juice and all, into the bowl of a food processor.
That I used one can of Mild and one can of Original was purely an accident…but strangely, the balance of spice turned out to be just right.
Now, chop up one clove of garlic and add it to the bowl.
Add just 1/4 cup chopped onion to the bowl. This doesn’t seem like a lot, considering that in my Pico de Gallo recipe, I preach and preach about how important it is for the onion to receive equal billing with the tomatoes. But for this salsa, it’s best to go subtle with the onions.Next, dump in the two cans of Rotel.
Jalapenos. Slit in half lengthwise.
Then slit the halves in half lengthwise. Make thin slices, leaving in the seeds and membranes because you’re tough. You can take it.Throw ‘em right in with everything else.Next, add 1/4 teaspoon sugar.And 1/4 teaspoon salt.Next comes some lime juice—a half a lime if it’s large, a whole lime if it’s a little one.Next, add 1/2 to 1 cup cilantro.
I’m a cilantro freakazoid, but if you’re not, feel free to go lighter.
But it really does add a lot of flavor.
Pulse it seven or eight times.This is pretty chunky
Plus, I forgot to add the cumin!Just 1/4 teaspoon will do; this’ll give the salsa just the tiniest cumin undertone. Any more than this and it starts to get a little strong. A little—dare I say?—cuminy?
Pulse it up again until it reaches the consistency you want. I like it very homogenized, without a whole lot of distinction between ingredients. I like it smooth, baby, not chunky. Everything’s evenly distributed. The flavor’s mild but spicy…without the annoying bite of vinegar.Now, be sure to taste it with a tortilla chip so you can get an accurate sense of the seasonings. Adjust as needed…but I hardly ever have to add anything at this point, beyond a little more cilantro. I never add more salt—there’s plenty on the chips!
Now, it’s ideal if you can cover and refrigerate the salsa for a couple of hours at least. This’ll help everything meld and marry and mingle and become perfect.
SALSA (3rd type) IS READY!
Salsa (4th type)
8 cups tomatoes, peeled, chopped and drained
2 1/2 cups onions, chopped
1 1/2 cups green peppers
1 cup jalapeno pepper, chopped
6 garlic cloves, minced
2 teaspoons cumin
2 teaspoons pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste
Directions:
1
Mix all together and bring to a slow boil for 10 minute.
2
Seal in jars and cook in hot water bath for 10 minute.
3
This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
4
Yields 3-6 quarts or pints. (if you are storing it) otherwise just use minimum veggies.
Simple salsa (for the ladies who likes less ingredients and less work)
Ingredients
4 ripe tomatoes, chopped
1/4 red onion, chopped
1 jalapeno, minced
8 cilantro sprigs, chopped
3 garlic cloves, minced
Juice of 1 lime
1/4 cup olive oil
1/2 teaspoon salt
Directions
In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand 15 minutes before serving.
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