How to make it

  • This amazing crowd-pleasing party dish does take up a lot of time in dicing and cutting up the ingredients but it is so well worth the oohs and ahs you will receive and this salsa can be made the day before your party. I wouldn't do it any further in advance since you want the colors to be bright as possible. Also I wouldn't attempt to do this in a food processor, the final results will be mush, you want the dish to look pretty, and be able to notice all the different colors, not a huge pulped mess.
  • Once completed, put in bowl or container tightly covered until ready to use. It's great to impress if you bring it to a party, it's a sure fire hit.
  • All ingredients are to be fresh, rinsed and diced up small as you can muster and hopefully nothing larger than 1/2" big. I try to get them about 1/4" and smaller. So a sharp knife is essential. Remember - these are to be easily scooped onto crackers, pita chips, etc.
  • Starting with sweet peppers, rinse, remove seeds and dice, place in large bowl.
  • Remove skin of cucumber, use half if a long cucumber, and slice and dice as you did the peppers, place into bowl.
  • Finely mince garlic, place into bowl.
  • Add canned tomatoes to bowl.
  • Slice and dice up Onion and scallions and add to bowl.
  • Add hot sauce and crushed red pepper
  • Add apple cider vinegar along with salt, pepper and sugar.
  • Stir what you have now got in the bowl.
  • Roll limes on the counter with the palm of your hand to loosen up their juices, then grate all zest off, add to bowl.
  • Next cut up limes, and squeeze as much juice from limes as you can into bowl.
  • Rinse Cilantro well, then use a good handful, try to remove as much of stems as possible, then mince up small, place it in bowl then stir. See how pretty it's starting to look and the smell - oh my!
  • Add one half of a small can of tomato paste stir till well incorporated into salsa.
  • Taste - hmm getting very close.
  • Add jalapeños, remove seeds as they add heat, slice and dice as small as possible similarly like you did the garlic. Start with two (2) jalapeño peppers to keep it on the mild side, add more as necessary to gain the heat factor that you would like.
  • Wash and rinse hands with soap and even using the insides skins of what's left of the limes, to help remove any oils left over from the jalapeños.
  • Do remember that even with one hour 's time in the refrigerator, the flavors will have come together more, and may be hotter than you first tried it since juices of vegetables have had the chance to settle into being an amazing super salsa.
  • If you make it too hot, you can adjust by adding more sugar, a little water, and another med. sized can of crushed tomatoes to mellow it out.

Reviews & Comments 4

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    " It was excellent "
    m2googee ate it and said...
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  • kelawrence 9 years ago
    I can't wait to try this! Thanks for a great post!
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    " It was excellent "
    minitindel ate it and said...
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  • invisiblechef 10 years ago
    Love limes!! and Cilantro, this is sexy baby :) I know my husband will LOVE this.
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