Skip to main content

Homemade Tomato Salsa

(0 reviews)
Homemade Tomato Salsa
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 11
  • Pinterest
    323
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    323
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

This amazing classic salsa has been a favorite for many years and is a traditional Southwestern-style sauce. It’s full of tomato flavor and perfect for any time you want to serve a tasty salsa. Made from juicy tomatoes, green bell peppers, green onions, and seasoned with lime juice, cilantro, garlic and jalapeno chiles, this pico de gallo-style salsa serves as a great appetizer, snack, or sauce for Mexican night.

Ingredients

3
large tomatoes, seeded and chopped (3 cups)
1
small green bell pepper, chopped (1/2 cup)
3
garlic cloves, finely chopped
8
medium green onions, sliced (1/2 cup)
2
tablespoons chopped fresh cilantro
1
tablespoon finely chopped jalapeño chili
2
to 3 tablespoons lime juice
1/2
teaspoon salt

Directions

  • 1 Mix all ingredients in glass or plastic bowl.
  • 2 Cover and refrigerate until serving.
Tips  

Salsa comes from the Spanish word for “sauce,” some salsas are fresh and others cooked. Chiles give them that characteristic kick.

Pico de gallo is another name often used for uncooked 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.

To make a black bean salsa: Stir in 1 can (15 oz.) black beans, drained and rinsed. Makes 5 cups salsa.

Store tomatoes at room temperature for the best flavor and texture. Refrigeration make tomatoes mushy and will cause them to lose flavor quickly.

To seed a tomato, cut the tomato crosswise in half and squeeze each half gently over a bowl to remove the seeds.

Nutrition Information 
No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet