MAKE YOUR OWN SALSA

SalsaSalsa is wonderful anytime.  It is great in summer because you can use fresh garden vegetables.  Serve it at a barbecue, for game day, at picnics or anytime you want a great appetizer or dip for when your family and friends get together.  Salsa is so easy to make, very versatile and you can make it healthy.  You can double this recipe or even cut it in half for a small amount.  It keeps well in the refrigerator for days.

Homemade salsa is so much better than bought.

2 large fresh tomatoes, chopped

1 jalapeno or serrano, seeds and stems removed (if you don’t like hot you can use mild chili peppers or a 4 ounce can of mild chili peppers, drained)

1/2 cup chopped green pepper

1/2 cup chopped purple onion (can use green onions or regular)

2 small cloves of garlic, finely chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon lime juice

2 teaspoons sugar, (optional)

1 teaspoon dried oregano

2 tablespoon chopped fresh cilantro or 1 teaspoon dried

1/2 teaspoon cumin

chopped fresh parsley, (optional)

Mix all ingredients together.  Toss and serve at room temperature or chilled.  Keeps in refrigerator 6 to 7 days. You can double or triple the recipe.  You can put ingredients in food processor and pulse a few times but it’s not necessary.  Serve with scoops or any kind of taco chips.   Makes about 3 1/2 cups.  Enjoy!

Alternate ingredients you can add to this recipe:

fresh cooked corn

chopped cucumber

mangoes

peaches

black beans

How to Make your Own Salsa

Judy Yeager
Salsa is wonderful anytime.  It is great in summer because you can use fresh garden vegetables.  Serve it at a barbecue, for game day, at picnics or anytime you want a great appetizer or dip for when your family and friends get together.

No ratings yet
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine American, Mexican
Servings 3 cups

Ingredients
  

  • 2 large fresh tomatoes chopped
  • 1 jalapeno or Serrano seeds and stems removed (if you don’t like hot you can use mild chili peppers or a 4 ounce can of mild chili peppers, drained)
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped purple onion can use green onions or regular
  • 2 small cloves of garlic finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lime juice
  • 2 teaspoons sugar (optional)
  • 1 teaspoon dried oregano
  • 2 tablespoon chopped fresh cilantro or 1 teaspoon dried
  • 1/2 teaspoon cumin
  • chopped fresh parsley (optional)

Instructions
 

  • Mix all ingredients together. Toss and serve at room temperature or chilled. Keeps in refrigerator 6 to 7 days. You can double or triple the recipe. You can put ingredients in food processor and pulse a few times but it’s not necessary. Serve with scoops or any kind of taco chips. Makes about 3 1/2 cups.
Keyword How To Make Your Own Salsa
Love this recipe?Let us know by commenting below!
Follow us on Pinterest!

Don’t forget to Pin!

Click here to check out other tips from our site: Tips From The Southern Lady Cooks.

Follow us on Instagram.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

Save

Save

Save

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating