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The salsa is meant for two uses in our Cuban cocktail party: to top off the lettuce cups of picadillo, and as a dip for the fried tortillas. The recipe is best prepared in advance; make it the morning of the party, refrigerate for the day, and take it out 1 or 2 hours before serving.
Ingredients- 5 large red heirloom tomatoes, chopped
- 5 large yellow heirloom tomatoes, chopped
- 1 medium red onion, chopped
- 1 4-ounce jar pimiento peppers, cut into small cubes
- 1 fresh jalapeño pepper, cored, seeded, and minced
- Salt and freshly ground black pepper, to taste
- 1/3 cup olive oil
- Splash of sherry vinegar
InstructionsMix all ingredients in a glass or other nonreactive bowl and serve at room temperature.
Other Dip Recipes
Baba Ghanoush
Basil Mayonnaise
Cocktail Sauce
Cucumber Yogurt Sauce
Dill Mustard Sauce
Garlic Aioli
Hummus
Spicy Shrimp Salsa
Tangy Tomatillo Salsa
Yogurt and Cumin Sauce
TipsHeirloom Vegetables
Salsa
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