Aunthentic mexican salsa

2 med. size tomato's
2 green peppers
1 whole white onion
3 cloves of garlic
a handleful of Cilanrtro (about 1/2- 1 cup)
1 jalepeno or add as many as you like, I like it spicy. You may also start out with a half of a jalepeno.
Salt to taste, pepper if desired.
1 tablespoon of lemon or lime juice

I have also added an avocado to this and have gotten many praises over it.
I have also used soften cream cheese and I cannot tell you how awesome it is too.

Combine all ingredients to a food processor (best) or you may use a blender (I've done that) and chop or blend away.

I have used this for topping my chicken, steak, salad ( Now that's good), and eggs.

The carb level is low, not sure how much though.
You can use less tomato's if you like and add more green peppers. This recipe is very flexible and I got it straight form Mexico.

Enjoy~~
Kelly

Another cilantro lover! Yay! Looks like a recipe worth trying - thanks!

This is basically the recipe I use, too. I made it often last summer, with veggies from the farmers market and cilantro growing in my window. It's different from jarred cooked salsa, but a much richer, bold taste.

I think this is more of a pico de gallo. Not sure if it's actually different from salsa, but when I've had it it hasn't been cooked. It sounds great!