This amazing classic salsa has been a favorite for many years. It’s great any time you want to serve a traditional salsa. But when you are ready for a change, try our new twist, Salsa Verde. It’s quick to make, spicy and a wonderful alternative to classic salsa.
Salsa comes from the Mexican and Spanish words for “sauce.” Some salsas are fresh and others cooked. Chiles, give them that characteristic kick.
- Prep Time : 20 minutes
- Cook Time : 60 minutes
- Yield : 3½ cups salsa
- tomatoes, seeded, chopped (3 cups) - 3 large
- green bell pepper, chopped (½ cup) - 1 small
- green onions, sliced (½ cup) - 8 medium
- garlic, finely chopped - 3 cloves
- chopped fresh cilantro - 2 tablespoons
- finely chopped seeded jalapeño chiles - 1 tablespoon
- lime juice - 2 to 3 tablespoons
- salt - ½ teaspoon
In medium glass or plastic bowl, mix all ingredients. Cover; refrigerate at least 1 hour to blend flavors. Store covered in refrigerator up to 1 week.
Tomatoes for Salsa
Look for large juicy tomatoes when you make salsa. Removing the seeds is easy with a small spoon. Hold the quartered tomato over a bowl to catch the seeds and juice as you scoop them out, and use it in the salsa if you like.
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