Michele Urvater

Green Chili and Jalapeño Salsa

Preparation info
  • Makes: about

    1½

    cups
    • Difficulty

      Easy

Appears in
Monday-to-Friday Cookbook
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

This condiment of chilies is delicious served with lamb, pork, or black beans.

Ingredients

  • 2 ripe small tomatoes
  • 3 scallions (green onions)
  • 2 jalapeño peppers, fresh or pickled

Method

  1. Chop the tomatoes. Trim and thinly slice the scallions. Mince the jalapeños.
  2. Combine all the ingredients in a bowl and season to taste with salt. Cover and refrigerate until ready to serve.