1 medium Bermuda onion or sweet purple Spanish onion, or 2 scallions with tops included
4 oz canned or fresh chopped green chillies
1 large or 2 small garlic cloves, minced
1/2 teaspoon salt
Instructions
Chop the vegetables very fine. Stir in the salt and allow to
marinate for at least 15 minutes, before serving. Note- Salsa
keeps for up to 1 week when refrigerated in a tightly closed
container; or it can be frozen for later use in cooked sauces.
Maximum recommended freezer storage- 4 months
Originally Submitted
10/7/2012
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