Salsa Mexicana
Original recipe yield: 4 servings

INGREDIENTS:
• 1 medium clove garlic, minced
• 1 tablespoon vegetable oil
• 8 ounces tomato sauce
• 1 large tomato, chopped
• 1/4 cups chopped onion
• 1 1/2 tablespoons chopped cilantro or parsley
• 1/2 lemon, grated peel and juice
• 1/4 tablespoon salt
• 2 small fresh Serrano or jalapeño chiles

DIRECTIONS:
1. In small saucepan, sauté the garlic in oil until tender. Remove from heat and stir in remaining ingredients. Serve at room temperature as a dip with tortilla or corn-chips.
2. Lemony good nachos:
3. Arrange 4 cups of tortilla chips in a pie plate. Spoon 1 cup salsa Mexicana over chips sprinkle with 1 cup shredded cheese and 14 cup sliced green onions. Serve as is or heat under a broiler for a few minutes to melt cheese.

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