Fresh salsa for a quick appetizer on Meatless Monday

Page 2 of 3

You will need:

2.5 pounds fresh tomatoes (use heirloom tomatoes for best results) 3 jalapenos 1 red onion 1 lime 1/2 bunch cilantro 3-4 cloves garlic 1 teaspoon salt 1 avocado Corn chips to serve

1. Peel and deseed (optional) the tomatoes. 2. Wash the jalapenos, cutting off the tops; cut in half and deseed (or you can leave the seeds in, depending on how hot you want your salsa). 3. Rinse the cilantro and chop off the stems. (It's okay if you leave some stems as long as you get most of them off.)
KEEP WESTWORD FREE... Since we started Westword, it has been defined as the free, independent voice of Denver, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Amber Taufen has been writing about people, places and things in Denver since 2005. She works as an editor, writer, and production and process guru out of her home office in the foothills.
Contact: Amber Taufen