Southwestern Salsa Recipe with Variations
A traditional southwestern tomato salsa recipe, the spicy-ness or temperature can be adjusted to make this receipe more tangy, zesty or mild or it can be transformed into a New Mexican salsa by using green chilis. Like it chunky? Chop the ingredients into larger pieces.
As delicious as it is easy, and it only gets better as you spice it up with your own ideas and additions! It is hard to add the "wrong" ingredient or quantity of that ingredient, if you start by adding a small amount. Give it a try, you might just create the salsa dip recipe that everyone is asking about.
This is a traditional "cooked" salsa found in restaurants in the Southwest. If you don't want to "cook", another good salsa is our Basic Salsa Recipe.
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**CAUTION: The oil from pepper skins can burn your eyes or skin. Wear gloves or wash your hands after handling hot peppers.
|I N G R E D I E N T S:|
- 2 pounds tomatoes - peeled and chopped
- 1 yellow onion -- chopped
- 2 garlic toes -- chopped
- 2 tablespoons oil
- 4 jalepeno or serrano peppers (or to taste)
veined, seeded and chopped**
- 1/2 cup cilantro -- chopped
- Salt and pepper to taste
How to make Salsa I N S T R U C T I O N S
Place garlic, tomatoes and chiles into a blender or food processor and blend to a chunky (not smooth) sauce.
Heat the oil in a heavy frying pan, add the onion and cook until it becomes translucent, about 3 minutes. Add the blended ingredients and cook over high heat until reduced by about half. Remove from heat, add cilantro and salt and pepper to taste. Makes: 2-3 cups
For a New Mexican Salsa replace the jalepeno or serrano chilis with green chilis.
Hint: Prepare Salsa dip a few hours ahead and store in the refrigerator. This gives the flavors a chance to "mingle".
More recipes at www.iShopSouthwest.com.
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