1cup(250 mL) cooked green lentils or 1 can (14 oz/398 mL), drained & rinsed
2Tbsp(25 mL) finely chopped cilantro
1Tbsp(15 mL) red wine vinegar (see notes)
1Tbsp(15 mL) lime juice
2clovesgarlic, minced
1/4tsp(1 mL) salt, more or less, to taste
Directions
In a large bowl, combine tomatoes, onion, jalapeno, lentils, cilantro, vinegar, lime juice, garlic and salt. Mix well.
Serve right away or cover and chill in fridge for two hours before serving. Serve at room temperature with tortilla or pita chips.
Notes
If you want a spicier salsa, leave the seeds in the jalapeno. For less spice, remove the seeds.
For a less spicy salsa, use 1/4 - 1/2 cup (60 – 125 mL) chopped green, orange or yellow pepper instead of the jalapeno pepper.
Wear latex or rubber gloves when handling the jalapeno peppers as the oils and seeds in a jalapeno can irritate your skin. Make sure you avoid touching your eyes, nose or mouth to prevent any irritation, and wash your hands with soap and water when you are done working with the pepper.
You can use regular white vinegar if you don't have red wine vinegar.
I make this salsa every time I have a get together and it is always a big hit!