5 dried Tabasco chiles
2 cups diced fresh tomatoes
1/2 cup diced onions
2 tablespoons chopped fresh cilantro
1 teaspoon sugar
1/2 teaspoon salt
1 clove garlic, minced


1. Blanch chiles in boiling water for 3 minutes; drain. Chop finely, discarding seeds if desired, to yield 1/2 teaspoon.
2. In a bowl, stir together tomatoes, chopped chiles, onions, cilantro, sugar, salt, and garlic until blended. Cover and chill at least 1 hour to allow flavors to blend.

Recipe Courtesy of Freida's, The Specialty Produce People.

Use this basic tomato salsa on tacos, burritos, tostadas or grilled chicken or fish. If Tabasco chiles are not available, use crushed red pepper flakes or another small red dried chili.

Tabasco Chile Salsa
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