| 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.
|
