Salsa is great all year round on not only steak, but also chicken or even meatloaf.
- half of white onion
- 2 medium tomatoes
- 1-2 jalapeno peppers
- 1-2 lemons (depending on size and amount of juice)
- salt to taste
1. Chop all the veggies finely and place them in a mixing bowl.
Use 1 or 2 jalapeno peppers depending on how hot the peppers are, and on your personal preference. It's a good idea to use gloves while chopping the peppers; sometimes they are very hot, and the skin burn afterwards is not very pleasant.
2. Roll a lemon on a flat surface applying pressure to release the juice before cutting it in half and squeeze the juice into the bowl.
3. Add salt to taste. (I personally use quite a bit of salt.)
4. Mix the salsa and leave it for a bit to let the flavors mix.
If your salsa is too spicy for your taste, add finely chopped cucumbers, but allow the flavors to mix first as the salsa becomes milder after a while.
I also make a different version of this recipe without the tomatoes, which we use for steak tacos (great way to reuse leftover steak the next day after grilling). All you will need are some corn tortillas, which will be topped with reheated steak cut into pieces and salsa.
by Mirela Jazdzewska from Jantar Handcrafted Jewelry