Homemade Salsa

  • Yield : about 10 to 12 servings
  • Prep Time : 10m
  • Ready In : 10m
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  • 3 large ripe tomatoes, diced or one 14-ounce can diced tomatoes with their juice
  • 1 small onion, finely chopped
  • 1 small green bell pepper, seeds and veins removed, and minced
  • One 4-ounce can chopped green chiles with juice
  • 1 clove garlic, minced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • Fried Tortilla Chips, recipe follows
  • 1 small red onion, finely diced
  • Two 15-ounce cans black beans, drained and rinsed
  • 1 large avocado, peeled and diced
  • Salt and freshly ground black pepper
  • 1 mango, peeled and diced
  • 1/2 cup pineapple chunks
  • 2 limes, juiced
  • 8 fresh corn tortillas
  • Oil, for frying
  • House Seasoning, to taste, recipe follows
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder


Step 1

Combine all ingredients, and any extra ingredients you may want to add, in a large glass bowl. Stir well with a spoon. Cover with plastic wrap and chill until serving time.

Step 2

Serve with Fried Tortilla Chips.

Step 3

Arrange the tortillas in a stack and cut into 6 equal wedges. Pour about 1-inch of oil in a large frying pan over medium-high heat to 350 degrees F on a deep-fat frying thermometer. Fry just a few at a time, turning occasionally, until crisp and lightly browned, about 1 minute. Drain on paper towels; sprinkle lightly with salt, if desired. Store in an airtight container.

Step 4

Mix ingredients together and store in an airtight container for up to 6 months.

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