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Lemon basil salsa

2 lbs (1 kg) Roma tomatoes
1 large onion
4 cloves garlic
3 to 4 jalapeño peppers (red if available)
1 cup (240 ml) tightly packed basil leaves
juice of 2 lemons
salt, pepper and sugar to taste

Very finely chop the tomatoes, onion, garlic, peppers and 1/2 of the basil.
Toss with the lemon juice, the other half of the basil leaves and sprinkle with the salt, pepper and sugar.
Chill. Serve as a side with any meat, fresh vegetable dish or Mexican style food.

Barbara Perry brought this salsa recipe from Australia to Portland, Oregon. Charlie Ollinger modified it a bit and shared this fresh salsa with us in Tucson during Christmas, 1998. Our lemons were just ripe and I had picked the last of the basil before the first frost, so the timing was perfect.

Back to Recipe toc or browse Alamos lime pie | Blue corn posole stew | Boiled peanuts or soybeans | Chargrilled Atlantic salmon | Chocolate sour cream cake | Chutneys | Curried pumpkin soup | Eggplant parmesan | Flo Chang's fish recipes | Lemon basil salsa | Pasepa Swann's Fiji curry | Picadillo chili dip | Pie crust | Sepik River patrol curry | Slow-roast lamb | Smoked salmon soufflé with dill | Spice pumpkin pie | Sweet potato spread | Sweet rice | Tamale pie | Winter squash: acorn maple | Winter squash: butternut ginger

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