Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Salsa Romana

Recipe from: The Great Salsa Book by Mark Miller
Servings: About 3 cups

8 Roma tomatoes,about 1 pound, diced
3 tablespoons finely diced red onion
¾ cup loosely packed julienned basil leaves
1 teaspoon finely minced garlic
3 tablespoons extra virgin olive oil
1 teaspoon salt

Thoroughly combine all ingredients in mixing bowl. Allow to set at room temperature for 1 hour before serving. Variations: Add one tablespoon balsamic vinegar for a tarter flavor. True Italians would double the salt. Serving Suggestions: With pasta, fish, or on grilled bruschetta or pizza.


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