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Tomato
Salsa
Ingredients:
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
Preparation:
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.
Other
Related Topics:
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| Jalapeño |
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.
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