Salsa Rio Grande

Name: Salsa Rio Grande
Yield: makes 2 cups
Ingredients: 1 large onion, finely chopped; 3 garlic cloves, minced; 1 jalapeño pepper, cored, seeds removed, and finely chopped; 4 medium tomatoes, chopped; 1/2 teaspoon ground cumin; 1/4 cup chopped fresh cilantro; 1 tablespoon fresh lime juice; Salt and freshly ground black pepper; 2 to 3 dashes of hot sauce

December 9, 2011

Salsa is Sandy’s condiment of choice. (Well, that and pickled jalapeños!) This recipe is one of her absolute favorites and provides her with a little taste of home. She typically adds this salsa to her morning eggs (she’s spicy that way) or serves it as a flavorful dip to sit alongside a big pile of tortilla chips. If you like a really hot salsa, leave in some of the jalapeño seeds.

Recipe notes

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