MAKE YOUR OWN SALSA
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. 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
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.
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