This salsa is hot, but you can regulate it depending on the hotness of the pepper.
Yields: 1 1/2 cups
1 1/2 cup of chopped fresh tomatoes, or diced or crushed canned tomatoes
1 tablespoon finely crushed chile pequin or to taste
1 tablespoon fresh lime juice
1 tablespoon cider vinegar
1/2 teaspoon ground Mexican oregano
2 garlic cloves, crushed
1 1/2 teaspoons ground cumin
1 1/2 teaspoons coarsely chopped fresh cilantro (optional)
Place all ingredients in a bowl and mix until thoroughly blended.
It will keep for days in the refrigerator. A common table salsa in Northern New Mexico. Recipe from Jane Butels - Southwestern Cooking
Enjoy!
