How to 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.
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.