Directions
The best time to make this recipe is at the height of summer when there are plenty of fresh tomatoes available. Unsalted diced tomatoes from a bpa-free container (preferably a glass jar). This recipe tastes even better the following day after the flavors have a chance to meld together.
Serve with your favorite Mexican entrée or by itself with crispy corn tortilla chips.
Steps
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1
Done
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Cut 3 of the tomatoes into quarters and place in blender or food processor. Add garlic cloves and half the lime juice. Pulse until thoroughly combined. |
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2
Done
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Dice remaining tomato and peppers into evenly sized small pieces. Stir into tomato garlic mixture to create a chunkier texture |
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3
Done
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. Stir in 1 to 2 tablespoons of fresh cilantro (adjust according to personal preference). Add remaining lime juice and season with salt and pepper, to taste. Serve with your favorite Mexican entrée or by itself with crispy corn tortilla chips. |
