- 6 to 8 Italian tomatoes
- 1 or 2 Jalapeño pepper[s], finely minced
- 1 medium onion, finely chopped
- 1 small clove garlic, crushed
- Approximately 1 tablespoon [15 mL] freshly chopped Italian parsley
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- Cut Italian tomatoes into tiny pieces; cook until of desired consistency.
- Remove from heat and pour tomato pieces into a small bowl; leave to cool completely.
- Then mix in finely minced Jalapeño pepper[s], finely chopped onion and crushed garlic.
- Mix in freshly chopped Italian parsley, and serve.
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