This salsa is best made a few hours ahead so the flavors have a chance to develop.
Recipe information
Yield
Makes about 4 1/2 cups
Ingredients
3 pounds ripe tomatoes, halved, seeded, chopped
3/4 cup (packed) chopped fresh basil
3 tablespoons fresh lime juice
2 garlic cloves, pressed
3/4 teaspoon ground cumin
3/4 teaspoon hot pepper sauce
Pinch of sugar
Preparation
Mix all ingredients in large bowl. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours.
