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McPhersonSentinel - McPherson, KS
  • Appetizer recipe: Four-Tomato Salsa

  • Four-Tomato Salsa
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  • Ingredients
     
    * 7 plum tomatoes, chopped
    * 7 medium red tomatoes, chopped
    * 3 medium yellow tomatoes, chopped
    * 3 medium orange tomatoes, chopped
    * 1 teaspoon salt
    * 2 tablespoons lime juice
    * 2 tablespoons olive oil
    * 1 medium white onion, chopped
    * 1 medium red onion, chopped
    * 2 green onions, chopped
    * 1/2 cup each chopped green, sweet red, orange and yellow pepper
    * 3 pepperoncini, chopped
    * 1/3 cup mild pickled pepper rings, chopped
    * 1/2 cup minced fresh parsley
    * 2 tablespoons minced fresh cilantro
    * 1 tablespoon dried chervil
    * Tortilla chips
     
    Directions
     
    * In a colander, combine the tomatoes and salt. Let drain for 10 minutes.
    * Transfer to a large bowl. Stir in the lime juice, oil, onions, peppers, parsley, cilantro and chervil. Serve with tortilla chips. Refrigerate leftovers for up to 1 week. Yield: 14 cups.
     
    Editor's Note: Look for pepperoncinis (pickled peppers) in the pickle and olive section of your grocery store.

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