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.
Taste: ✔✔✔
Ease of
cooking: ✔✔✔✔
