Spicy ecuadorian salsa

This version is for those who can take the hot, because I can not :>

So, the jalapenos do not exist in my recipe version.

INGREDIENTS:

• 2 plum tomatoes

• 5 jalapenos, seeds removed and chopped

• 1/2 clove garlic, minced

• 1/2 teaspoon olive oil

• 1/2 medium red onion, thinly sliced

• Juice of 1/2 lime

• 1 teaspoon chopped cilantro

• Salt to taste

DIRECTIONS:

1. Bring to a saucepan of water to a boil. Add the tomatoes and cook for about 4 minutes, or until the skin begins to peel.. Drain, cool, peel and dice and place in a bowl.

2. Add the jalapenos, garlic, olive oil and a pinch of salt to tomatoes.

3. In a separate dish, combine the sliced onions, lime juice, and 1/4 teaspoon salt. Let the mixture sit for 5 minutes, rinse the onions with water, and drain.

4. Add the onions and cilantro to the tomato mixture, stir, and serve.

TIPS: This spicy salsa also know as aji, is very common in Ecuador. It can be used to flavor tacos, steamed or grilled vegetables, pasta, meat, potatoes, tofu or sancocho (a popular Latin American stew). Rinsing the onions removes some of their bite. For a smoother salsa, combine all of the ingredients in a blender or food processor and blend until smooth.

Total time: 10 minutes

Yields: 1-1/2 cup

Courtesy: Gloria Lima, NYC Green Cart Vendor