Lebanese Style Salsa

This salsa fresca comes in handy when someone is intolerant to cilantro and the mint and parsley mixture gives it a very unique flavor that goes well with grilled meats.

  • 1 cup seeded and diced tomatoes (1 medium-large) 
  • 1/3 cup chopped red onion 
  • 1/4 cup olive oil 
  • 2 tablespoons fresh lime juice 
  • 2 tablespoon sherry vinegar 
  • 2 tablespoons chopped fresh parsley 
  • 1 tablespoon chopped fresh mint (leaves only) 
  • 1 tablespoon sugar 
  • 1 teaspoon chile de arbol powder 
  • 1/2 teaspoon fine salt 
  • 1/4 teaspoon dried oregano, preferably Mexican, crumbled

Mix all ingredients together in a bowl. Let to rest for 1 hour prior to using.

Salsa keeps in the refrigerator 1 day. Drain before using. 
Makes 1 cup

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