6 Roma tomatoes, chopped
¾ cup peeled and chopped jicama
½ cup chopped red onion
2 fresh jalapeño peppers, seeded and finely chopped
3 tablespoons chopped fresh cilantro
1 (6-ounce) can tomato paste
¼ cup honey
3 tablespoons red wine vinegar
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 teaspoon salt
½ teaspoon dried oregano, crushed
In large bowl, combine ingredients and mix well. Refrigerate for
3 hours or longer, to blend flavors. Spoon into jar with tight-fitting
lid. Store in refrigerator for up to 2 weeks.
0 commentaires
Enregistrer un commentaire