From Truly Mexican, Roberto Santibañez, John Wiley & Sons, 2011.
I enjoyed this variation on the straight tomato salsa. It was easy to make and had the kick that I always enjoy in a salsa, and the occasional bits of mint were pleasing.
I cut up two tomatoes, removing the seeds. Also into the mix went about a third of a red onion, some olive oil, lime juice, sherry vinegar, chopped parsley, chopped mint leaves, sugar, cayenne pepper (in place of the Arbol Chile Powder which I did not have), salt, and a pinch of dried oregano. This was left for about an hour to let the flavours infuse and it was ready.
Ease of cooking: ✔✔✔✔
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