Salsa Recipe

By The Chef April 20, 2013

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

Ingredients

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

Instructions

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.

- Check also Salsa Verde Recipe