Cilantro Salsa
3 medium tomatoes, washe'd and chopped into very small pieces
3 medium yellow onions, chopped into very small pieces
1 bunch cilantro (enough to fill a small plastic bag)
2 tablespoon Tabasco green pepper sauce
2 tablespoon lime juice
In a skillet, saute the chopped onions until the harsh onion taste is gone (to your own taste). Meanwhile, wash the cilantro very thorougly and chop up very finely.
Mix all the ingredients together in a medium-sized serving bowl, and refrigerate until cold.
Eat with tortilla chips, or spoon on top of rice and black beans (arroz y frijoles)
Hint: I use a food processor to do all the cutting.
Lots of people have tried this, and everyone keeps going back for more, unless they don't like hot & spicy food. Reduce the Tabasco green pepper sauce for a milder flavor.
SO HOW'D IT GO?
This recipe was a nice taco-topper, but I don't think it would be good by itself on chips. That being said, I didn't use the right kind of hot sauce--I only had Tapatío, not green Tabasco. Also, my eye for "medium-sized" tomatoes and onion must be off, because once I finished with the first onion and threw it in with the tomatoes, I decided to stop there; it already seemed like plenty.