Salsa Criolla

23 Apr

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1 pound ripe tomatoes, seeded and cut into 1/4 -inch dice
1 medium onion, cut into 1/4 -inch dice
1 small green bell pepper, cut into 1/4 -inch dice
3 tablespoons chopped flat-leaf parsley
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
Salt and freshly ground pepper

In a medium bowl, combine the tomatoes, onion, green bell pepper, parsley, oil, vinegar and oregano. Just before serving, season generously with salt and pepper.
I like to add some habanero from my garden for heat. Then I follow normal canning instructions for salsa.

I originally found the recipe on the food and wine site.

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