I find removing half the seeds from the jalapeno usually makes it just spicy enough. This recipe is from a booklet I printed when I taught Mexican cooking to Japanese women in Taiwan – don’t ask! 3 or 4 large, ripe tomatoes, chopped fine 1 cup minced yellow onion 2 to 3 cloves garlic, minced Several Tablespoons chopped fresh cilantro (or to taste) 1 Jalapeno pepper, seeded and minced (or to taste) ½ cup finely chopped green pepper Juice from half a lime or lemon Salt to taste Combine tomatoes, onion, garlic, cilantro and peppers in small bowl. Stir in lime or lemon juice and salt to taste. Serve with tortilla chips.
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