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<\/p>\n<\/p>\n
4 fresh jalape\u00f1o peppers (seeded for mild, keep seeds for spicy)<\/p>\n
2 medium ripe tomatoes, finely chopped<\/p>\n
\u00bd small red onion, very finely diced<\/p>\n
1 cup fresh cilantro (coriander leaves), finely chopped<\/p>\n
Juice of 2 fresh limes<\/p>\n
1 small garlic clove, minced<\/p>\n
Salt to taste (about \u00bd\u20131 tsp)<\/p>\n
Optional:<\/p>\n
1 tablespoon olive oil (for smoother texture)<\/p>\n
A pinch of sugar (if tomatoes are too acidic)<\/p>\n
<\/p>\n<\/div>\n
Prepare the peppers<\/strong> Chop the vegetables<\/strong> Mix everything<\/strong> Add lime & seasoning<\/strong> Rest for flavor<\/strong> Perfect with:<\/p>\n Tortilla chips (nachos)<\/p>\n Tacos & burritos<\/p>\n Grilled chicken or fish<\/p>\n Quesadillas<\/p>\n Eggs & breakfast dishes<\/p>\n For a smoky version<\/strong>, roast the jalape\u00f1os and tomatoes before chopping.<\/p>\n For a smoother salsa<\/strong>, blend lightly in a food processor.<\/p>\n Add a little avocado<\/strong> for a creamy green salsa twist \ud83e\udd51<\/p>\n Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: 4 fresh jalape\u00f1o peppers (seeded for mild, keep seeds for spicy) 2 medium ripe tomatoes, finely chopped \u00bd small red onion, very finely diced 1 cup fresh cilantro (coriander leaves), finely chopped Juice of 2 fresh limes 1 small garlic clove, minced Salt to taste (about \u00bd\u20131 tsp) Optional: 1 tablespoon olive oil (for […]<\/p>\n","protected":false},"author":1,"featured_media":6904,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6902","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6902","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6902"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6902\/revisions"}],"predecessor-version":[{"id":6905,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6902\/revisions\/6905"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/6904"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6902"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6902"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6902"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Remove stems from jalape\u00f1os. For less heat, remove seeds and membranes. Finely chop.<\/p>\n
Finely dice tomatoes and red onion. Chop cilantro very finely.<\/p>\n
In a bowl, combine jalape\u00f1os, tomatoes, onion, cilantro, and garlic.<\/p>\n
Pour in fresh lime juice and add salt. Mix very well until everything is combined.<\/p>\n
Let the salsa rest for 10\u201315 minutes<\/strong> so the flavors blend beautifully.<\/p>\n\ud83c\udf2e Serving Ideas<\/h3>\n
\ud83d\udd25 Chef Tips<\/h3>\n