Tomato Salsa


2 Tbsp. extra virgin olive oil

2 cloves of garlic, minced

1 Tbsp. fresh lime juice

1/2 tsp. cumin

1/2 tsp. salt

2 lbs. fresh tomatoes (about 5 medium tomatoes) peeled, seeded, finely diced and drained

1 cup red onion, diced 

2 Tbsp. fresh parsley, chopped 

1 whole Jalapeño pepper (seeds removed) and chopped finely


1. In a small bowl combine garlic, olive oil, fresh lime juice, cumin and salt. Set dressing aside.

2. Prepare tomatoes, onion, parsley and Jalapeño pepper. 

3. In a medium size plastic container, gently toss vegetables with remaining dressing. 

4. Cover and marinate at room temperature for about 1 hour or 3-4 hours in the refrigerator.

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Real Cooking

The jalapeño is a small to medium-sized chilli that is prized for the hot, burning sensation that it produces in the mouth when consumed. It is a cultivar of the species Capsicum annuum.

In comparison with other chillies, it has a heat content that varies from mild to hot, depending on how it was grown, and how it was prepared. Most sources agree that much of the heat, due to capsaicin and related compounds, is concentrated in the seeds and the veins - deseeding and deveining can reduce the heat imparted to a recipe that includes jalapeños. The jalapeño rates between 2,500 and 8,000 Scoville units in heat.

The Scoville scale is a measure of the hotness of a chilli pepper. These particular fruits contain capsaicin, a chemical compound which stimulates heat-receptor nerve endings, and the number of Scoville heat units (SHU) indicates the ratio of capsaicin present.

A chipotle is a jalapeño that has been smoked.