James Peterson

Mexican Salsa

Preparation info
  • Yield:

    1 quart

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

There are many recipes and variations for Mexican salsa, some cooked, some raw. The following recipe is a mixture of raw ingredients that are allowed to macerate.

Ingredients

tomatoes, peeled, seeded, and coarsely chopped 6 large

Method

Combine all the ingredients and let the mixture steep for an hour or two before serving. This salsa is best served right away so the avocado doesn’t turn black. It can be stored for a night or two in the refrigerator; cover with plastic wrap pressed directly on the surface.