Cilantro Salsa

Posted by Chantel Martiromo
 
Recipe contributed by 30 minutes vegetarian recipes by Marie-laude Morin, Publisher Robert Rose at www,robertrose.ca

Thus recipe can easily to double, triple or even quadrupled to suit the number of your guests. You will soon see bottom of the bowl.
Tips: Cilantro is a magic ingredient in this recipe so don't be tempted to leave it out or substitute another herb. The salsa can be made up to 4 hours ahead of serving. Cover and let stand at room temperature -- do not refrigerate it or the tomato will lose its flavor.
1 tomato, diced   1
1/4 cup diced red onion   60mL
1/4 cup chopped fresh cilantro  60mL
1/4 cup tomato juice  60mL
1  chile pepper, chopped   1
Salt and fresh ground black pepper
In a bowl, combine tomato, red onion, cilantro, tomato juice and chile pepper. Season with salt to taste. Make about 1/12 cup (375mL)
Variation: Cilantro avocado salsa: Add I dice of avocado with the tomato.

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