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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: FLUFFSTER
Servings: 2 cups
This is a great sauce, one that could be found on many Mexican families tables. Then, it was introduced to the U.S., and the rest is history! LOL Threre are countless types of sauces that the U.S. has embraced from Mexico. This is a very simple sauce to make. You can put it on just about anything, from eggs, to salad dressings, to top meats with, to sandwiches.
2 medium tomatoes, finely chopped
1 medium onion, chopped — about ½ cup
1 small garlic clove, finely chopped
1 canned jalapeño pepper, seeded and finely chopped
1 tablespoon cilantro, or more
1 tablespoon lemon juice
1 ½ teaspoons vegetable oil
½ teaspoon dried Mexican oregano — regular oregano will do
½ teaspoon bottled hot sauce
Mix all ingredients. Cover and refrigerate in glass or plastic container.
Refrigerate no longer than 7 days.
Note:
You will know when the sauce is starting to go bad on you. Put your ear to the opened container, if it's going bad it will "talk to you", you'll hear something like Rice Krispies snapping and popping. Weird as it sounds, it's true!