6 slices bacon, cut into 1/4-inch pieces
4 medium tomatoes, finely diced
1 jalapeno pepper, de-stemmed, de-seeded and finely diced
½ cup Salsa Senorita – any variety
1 medium onion, finely diced
1 clove garlic, minced
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
In a skillet, cook the bacon until done but soft, not crisp. Add the tomatoes, peppers, onions, garlic, cumin, salt and pepper.
Bring the mixture to a boil. Reduce the heat to simmer, cover and cook for 10 minutes.
Remove from the heat and serve hot over your morning eggs (huevos rancheros), tamales, beans (frijoles) or potatoes (papas).
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