- Yield 10 servings
This salsa is fabulous with chips, mixed into scrambled eggs or stuffed into a quesadilla with melted cheese.
- 1 cup chopped peeled and seeded green chili peppers (Hatch preferred but Anaheim will do)
- 1 ripe tomato, chopped
- 1/2 small red onion, chopped
- 1/4 cup chopped cilantro
- Juice of 1 lime
- Combine all ingredients in a nonreactive medium mixing bowl and allow flavors to marry at least 20 minutes before serving. Serve at room temperature. Makes 2-1/2 cups.