Homemade Salsa Recipe

Name: Homemade Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large ripe tomatoes, diced or 1 (14-ounce) can diced tomatoes with their juice; 1 small onion, finely chopped; 1 small green bell pepper, seeds and veins removed, and minced; 1 (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; 2 (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

Servings: persons

3 large ripe tomatoes, diced or 1 (14-ounce) can diced tomatoes with their juice
1 small onion, finely chopped
1 small green bell pepper, seeds and veins removed, and minced
1 (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
2 (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

1
Combine all ingredients, and any extra ingredients you may want to add, in a large glass bowl.
2
Stir well with a spoon.
3
Cover with plastic wrap and chill until serving time.
4
Serve with Fried Tortilla Chips.
5
Arrange the tortillas in a stack and cut into 6 equal wedges.
6
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.
7
Fry just a few at a time, turning occasionally, until crisp and lightly browned, about 1 minute.
8
Drain on paper towels; sprinkle lightly with salt, if desired.
9
Store in an airtight container.
10
Mix ingredients together and store in an airtight container for up to 6 months.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3 large ripe tomatoes, diced or 1 (14-ounce) can diced tomatoes with their juice, 1 small onion, finely chopped, 1 small green bell pepper, seeds and veins removed, and minced, 1 (4-ounce) can chopped green chiles with juice, and more.

Yes, Homemade Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Homemade Salsa

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