El Chicos Salsa
I make El Chicos Salsa with freshly picked cilantro leaves, vine-ripened tomatoes, sweet Vidalia onion, clear timing, practical tips, variations,.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Colander
- Refrigerator
- Airtight container
- Serving bowl
Ingredients
- 1/2 tablespoon freshly picked cilantro leaves
- 1 cup vine-ripened tomatoes
- 1/4 cup sweet Vidalia onion
- 1 tablespoon fire-roasted green chilies
- 1/4 teaspoon Himalayan pink salt
- 1/8 teaspoon freshly ground Tellicherry black pepper
- 1/4 teaspoon organic cane sugar
- 1/2 tablespoon apple cider vinegar
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