Ronalee Bennett Orr
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Picture
Preparation Time: 20 minutes
Makes 4 cups

​Ingredients

3 cups diced tomatoes (I prefer the firmer flesh of a Roma tomato in this recipe)
1 cup of finely chopped onion (white is best, but yellow onion works as well)
1 jalapeno pepper (wash and remove the seeds and ribs before chopping. Use a larger pepper or two small ones for a hotter salsa)
½ cup chopped fresh cilantro
¼ cup lime juice
1 tsp salt
 
Directions
1.Chop the tomatoes, onion, jalapeno, and cilantro. Mix them together in a large bowl.
2. Sprinkle in the salt and mix again.
3. Add the lime juice, mix, and put into an airtight container in the fridge. I use a quart-sized canning jar.  Let rest for at least an hour, to allow the flavours to combine, before serving. Stores well in the fridge for up to five days. Drain or use a slotted spoon to serve. 

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  • Home
  • Books
  • Novel Studies
  • Recipes
    • Beverages >
      • Banana Slush
      • Lime Slush
      • Rhubarb Slush
    • Breads >
      • Baking Powder Biscuits
      • Basic Bread and Variations
    • Casseroles >
      • Baked Chicken Alfredo Spaghetti
    • Cookies >
      • Dipped Butter Buds
      • Grandma Rachel’s Chocolate Chippers
      • Grandma’s Snappy Gingersnaps
      • Oatmeal Chewies
      • Peanut Butter Surprise
    • Mexican Recipes >
      • Fresh Salsa (Pico de Gallo)
      • Homemade Flour Tortillas
    • Spinach Recipes >
      • Spinach Dip
      • Spinach Strawberry Pecan Salad
    • Traditional Recipes >
      • Berry Soup
      • English Truffle
      • Fry Bread
      • Yorkshire Pudding
    • Zucchini Recipes >
      • Mexican Zucchini Boats
      • Chocolate Zucchini Bread
  • Blog
  • Videos
  • Contact
  • About
  • Buy the Books
    • Friesen Press
    • Amazon
    • LDS Books Canada
    • Google Books
    • Physical Stores