4 Videos | Photo: Homemade Salsa Recipe
Ingredients
- 3 large ripe tomatoes, diced or 1 (14-ounce) can diced tomatoes with their juice
- 1 small onion, finely chopped
- 1 small green bell pepper, seeds and veins removed, and minced
- 1 (4-ounce) can chopped green chiles with juice
- 1 clove garlic, minced
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- Fried Tortilla Chips, recipe follows
Other ingredients you may want to add:
- 1 small red onion, finely diced
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 large avocado, peeled and diced
- Salt and freshly ground black pepper
- 1 mango, peeled and diced
- 1/2 cup pineapple chunks
- 2 limes, juiced
Directions
Combine all ingredients, and any extra ingredients you may want to add, in a large glass bowl. Stir well with a spoon. Cover with plastic wrap and chill until serving time.
Serve with Fried Tortilla Chips.
Fried tortilla chips:
- 8 fresh corn tortillas
- Oil, for frying
- House Seasoning, to taste, recipe follows
Arrange the tortillas in a stack and cut into 6 equal wedges. Pour about 1-inch of oil in a large frying pan over medium-high heat to 350 degrees F on a deep-fat frying thermometer. Fry just a few at a time, turning occasionally, until crisp and lightly browned, about 1 minute. Drain on paper towels; sprinkle lightly with salt, if desired. Store in an airtight container.
Yield: 3 to 5 servings
Prep Time: 15 minutes
Cook Time: 1 minute
House Seasoning:
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 23 reviews
By louflu
Indiana
on September 22, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I love this recipe and have made it several times for small and large groups with stellar reviews. I think it is the perfect salsa base to create and explore local fresh ingredients. I make modifications depending on what looks good at the grocery store/market. I like to use a mix of smaller tomatoes or use heirloom if you can get good ones and a mix of different peppers (red, yellow, orange, and stove roasted poblano or serrano or jalapeno. I never use anything from the can. I do add the lime juice and sometimes use mango chopped really small. I like to mix up the type of onions I use to to push the sweet vs savory angle. Occasionally, I throw in some feta cheese if I am serving it on endive leaves, with a blended herb sauce on the base. Also very good. If you rate this less than a 4, you are doing something wrong! This is an easy, crowd pleaser.
By nkoepp
on August 20, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Sorry - I love Paula but I was not impressed by this recipe. I made the recipe as stated w/o adding anything else (loved the suggestions. I had my hubby & 2 kids all taste test this recipe vs. another homemade salsa & a store bought one and all 4 of us picked this recipe as last place. I did not make the chips.
By PenlopePitstop
Rockin' Bry...
on July 05, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
A tip on frying the tortilla chips. . .to avoid soggy or not crispy chips; fry until the bubbles stop then remove from oil. You will have crispy chips every time. Cheers!
Read all 23 reviews