This salsa also doubles as a great meal when it is topped with shrimp and called “gazpacho.”
- 1 (20 oz) can whole, peeled tomatoes, chop by hand
- 2 fresh tomatoes, diced
- 2 avocados, diced
- juice and pulp from 1 large lemon
- 2 cloves garlic, minced
- 1 each: red, green and yellow jalapeno peppers, stems and seeds removed, diced
- chopped green chile, canned or fresh roasted
- ¼ cup cilantro
- salt and pepper to taste
Mix all ingredients in a bowl including the juice from the canned tomatoes. Refrigerate for one hour and serve with tortilla chips.
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One of my favorite summertime recipes.