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Tomato Salsa
Prep time
Cook time
Total time
This Tomato Salsa recipe is easy to make and as good as any restaurants' I've ever tasted. You won't be able to stop with just one bite.
Author: Danny Gutierrez
Recipe type: Sauces, Appetizers & Tapas, Southwestern, Sides
Cuisine: Mexican
Serves: 6-8
Ingredients
- 1 (14½ oz) can Diced Tomatoes with Zesty Mild Green Chilies
- 1 (14½ oz) can Diced Tomatoes
- 1 cup Onion, diced
- ½ cup Scallions, chopped
- ¼ cup Garlic, minced, about 12 to 13 medium size cloves
- ½ cup Cilantro, chopped
- 15-20 slices Jalapenos, chopped
- 2 tbs Lime Juice
- ½ tsp Cumin
- ½ tsp Chili Powder
- Salt & Pepper, to taste
- Tortilla Chips
Instructions
- In a large mixing bowl, combine tomatoes, onion, scallions, garlic, cilantro, jalapenos, lime juice, cumin, chili powder, salt and pepper.
- Stir salsa till all ingredients are evenly distributed.
- Taste and adjust flavors as necessary.
- Cover and let sit in the refrigerator for at least one hour.
- Take out of fridge, stir once again and adjust flavors as necessary.
- Serve with your favorite tortilla chips.
Notes
For best results... Cover and refrigerate overnight so that flavors are allowed to come together fully.
If you prefer a blended salsa instead of chunky, just throw ingredients in a blender or food processor and pulse it until you reach your desired consistency/texture.
Inspired by Tex Mex Catina's Salsa back in the 1990's
Last updated: 3/15/22
If you prefer a blended salsa instead of chunky, just throw ingredients in a blender or food processor and pulse it until you reach your desired consistency/texture.
Inspired by Tex Mex Catina's Salsa back in the 1990's
Last updated: 3/15/22
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