The Best Salsa Ever
2 medium tomatoes OR
10 cherry tomatoes, small yellow tomatoes or other type of tomato
1/2 medium onion
2 slices jalapeno (or more if you're brave!)
2 tbsp white vinegar
2 tbsp olive oil
dash or 2 of salt
Dice tomatoes, avocado and onion. Chop jalapeno into small pieces. Place all veggies in a small bowl, add vinegar, olive oil and salt. Combine until evenly coated. Serve!
Easy, right? Yep. And you don't even need a blender! This chunky salsa is mmm-mmm good. Serve with it your favorite mexican dish or just eat it with corn chips. Make homemade corn chips by cutting corn tortillas into wedges, drizzle with olive oil and bake at 350˚ for 6 minutes. Ta-da!
Note: I used brown berry cherry tomatoes and yellow tomatoes.