Description
Tips you need to pull off a successful Labor Day BBQ, plus a recipe for perfect dip to keep your guests occupied while you finished up dinner on the grill.
Ingredients
Scale
- 1 ½ pint cherry tomatoes, chopped into quarters
- 3 small tomatillos, small dice
- 1 red bell pepper, small dice
- 2 jalapenos, seeds removed and diced small
- 1 bunch green onions, sliced thin
- 2 cloves garlic, minced
- Juice of one lemon
- Handful fresh cilantro, chopped
- Handful fresh parsley, chopped
- Heavy drizzle olive oil
- Generous pinch of salt, to taste
Instructions
- Chop all ingredients small. You want everything to be a consistent, small size. As you chop through ingredients, place them in a large bowl. Add olive oil and salt. Taste for seasoning and adjust if necessary. Let sit in the refrigeration for at least a couple hours before serving. You could even make this salsa a day in advance if you wanted to. It will taste that much better.
- Serve with chips. Over burgers, tacos, or salads.
- Category: Side
- Cuisine: Mexican