UPDATE: I made this yesterday. It was good, but needed a little something. I added in juice from one lime, and that did it. I also think it could either use another tomato, or less on the peppers. Everyone enjoyed the salsa!
Saturday my son’s baseball game was cancelled due to weather, so we came home and randomly turned the TV on. We started watching a show called Restaurant: Impossible, and saw them make this salsa. It looks great; I can’t wait to try it. This recipe is in no way mine, but comes courtesy of Robert Irvine and the Food Network.
I could have sworn he added cubed avocado to this, but it’s not in the recipe. So if you feel adventurous, give that a try. I am also thinking of trying it as a pico de gallo and leaving out the tomato juice.
- 4 green onions, diced
- 3 medium vine-ripe red tomatoes, diced [I would use four tomatoes]
- 2 jalapenos, seeded & diced (the more membrane you leave in, the hotter the salsa)
- 1 medium green pepper, diced
- ¼ cup diced red onion
- ½ bunch fresh cilantro, minced
- ¼ cup red wine vinegar
- 6 ounces tomato juice
- Kosher salt and freshly ground black pepper
- [Juice from one lime]
Combine green onions, tomatoes, jalapenos, and green peppers. Add the red onions. Mince the cilantro and add to the vegetables. Add the vinegar and finish with the tomato juice [and add lime juice here, too]. Season with salt and pepper. Chill before serving.