This recipe originally accompanied Turkey Shawarma .
Recipe information
Yield
Makes about 2 1/2 cups
Ingredients
1 pound ripe tomatoes, finely chopped (with seeds and juices)
2/3 cup finely chopped red onion
1/4 cup chopped fresh Italian parsley
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
3 serrano chiles, seeded, finely chopped (about 2 tablespoons)
Preparation
Combine tomatoes, red onion, parsley, olive oil, lemon juice, and serrano chiles in medium bowl. Season generously with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
