pat's Recipe

Asparagus Salsa

Category: Salsas

1 pound fresh asparagus trimmed and cut into
1/2 inch pieces
1 cup tomatoes chopped and seeded
1/2 cup onion finely chopped
1 small jalapeno pepper, seeded and finely
chopped
1 Tablespoon fresh cilantro minced
1 garlic clove minced
1 teaspoon cider vinegar
1/4 teaspoon salt

Tortilla chips

Place asparagus in a large saucepan; add 1/2-inch water. Bring to a boil. Reduce heat; cover and simmer for 2 minutes. Drain and rinse in cold water.
In a bowl, combine the asparagus, tomatoes, onion, jalapeno, cilantro, garlic, vinegar and salt. Cover and refrigerate for at least 4 hours, stirring several times. Serve with tortilla chips.

Yield: 3 cups.