Salsa Cruda

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Use with chips, on omelets, with quesadillas or tostadas. This recipe comes from Chicago Botanic Gardens volunteer Jackie Silvers, and was distributed at the All About Peppers weekend.

Shared by hmarshak

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Ingredients

2 cloves garlic
1/2 med. onion
2 jalapeno peppers, stemmed and seeded
1 lg. tomato
1 Tbs. salad oil
juice of 1 lime
salt and pepper (to taste)

Directions

Chop the garlic, onion, peppers and tomatoes. Mix in the lime juice and salad oil. Add salt and pepper to taste. Store in the refrigerator for up to 2 days.