Recipe

514 Salsa Recipe

Add Step-by-Step Photos	Staringatthewall / All my dishes 1 year, 8 months ago This is a chunky salsa that has been a favorite of guests at our house for a long time. It's not too different from others, but with enough personality of its own to stand out and be the hit of a party! Your friends will want to know the recipe! Prep:45m Servings:6	Staringatth
	easy mexican salsa chunky colorful hot tomatos peppers chiles vinegar lime cilantro onion garlic cumin

Does this look good? Yeah! / Nope

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redkitchen

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Ingredients

2 - 28 oz cans of diced tomatoes (I usually buy Rold Gold, but if you want to go fresh, be my guest ---canned are just quicker for me, as the dicing of the peppers takes quites a while.)

1 large white onion - diced

1 medium green bell pepper - finely diced

1 medium yellow bell pepper - finely diced

2 serrano peppers - deseeded & finely diced

1 habanero pepper - finely diced

3 dried red chili peppers - boiled, deseeded, & finely diced ---then dice it again! This is going to provide you with wonderful dark flecks of color.

2 banana peppers - finely diced

2 tomatillos - finely diced

cilantro - finely diced (it's enough to roughly fill about 2 tablespoons ---although I've never measured the quantity.)

2 tbsp vinegar

2 tbsp lime juice

1 tsp paprika

1 tsp salt

1 tsp cumin

1 tsp minced garlic

Directions

I like my salsa to be a little different than the salsas that I have at my favorite local restaurants, so it's chunky and not thin. Not to say that I don't like theirs, but I like the change of pace, and I sometimes just flat out make a meal out of mine.

Also, it goes without saying that if you don't want heat, exclude any number of the hot peppers. I don't think they're that bad, and they add a lot of color. And remember, you may want to use gloves with the peppers, especially the habanero. Guys, this especially applies to you. I know we all have our stories.

First, start with the tomatoes. I dump the diced tomatoes in a collander to strain off the excess juice. I then dice the tomatoes some more, as they're never diced fine enough for my liking. I then strain them a second time before adding them to the mixing bowl. Don't worry, your salsa's texture will still have enough juice when you're done.

Then just add all of the rest of the veggies as you dice them. It's a lot of fun making a big pile of such mouth watering fresh ingredients ---and it's colorful too!

After all of the veggies have been added to your mixing bowl, give them their first good stir until they're sufficiently mixed.

Add all of the other ingredients, and fold that baby until you feel your forearms start to burn!

Cover the bowl with plastic wrap and throw it in the fridge to chill it for at least an hour before serving, to let it settle down and mingle with itself.

Serve and be happy with life.

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Comments

trigger 1 year, 8 months ago said:
I know a great salsa when In see one and this is rite up there.

Michael

jenniferbyrdez 1 year, 8 months ago said:
Nice and I see the smoke coming out of my ears. Love it.

invisiblechef 1 year, 8 months ago said:
There is nothing better then a fresh salsa, great post, thanks so much. During the Summer/Fall I will have my own tomatoes too use. Patio size, but they will work ^_^

sunny 1 year, 8 months ago said:
This could be my new favorite salsa!

trackwidow 1 year, 8 months ago said:
I love salsa, this sounds wonderful.

redkitchen 1 year, 8 months ago said:
Love this recipe.....were making a batch come tomorrow..look for the smoke and flames in the southern skies. Wooohh Mamma!

redkitchen 1 year, 8 months ago said:
I have to give you a 5! We did the full range of peppers except couldnt find a tomatillo, and it is Da Bomb! Thanks for the post

mao65 1 year, 8 months ago said:
Wow, looks really hot but since I like hot,I will have to give this one a try. Thanks for the post and welcome to this site. It is so awesome! Marcia

tazoncaffeine 1 year, 6 months ago said:
Excellent recipe!

momo_55grandma 1 year, 2 months ago said:
Fantastic salsa love it now I can make my own thanks