Salsa: Its Not Just for Chips Recipe

Name: Salsa: Its Not Just for Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds fresh, ripe tomatoes, chopped; 1/2 small red onion, minced; 2 to 3 jalapeno or serrano peppers to taste, seeded and minced; 4 tablespoons chopped cilantro (more to taste); 1 tablespoon fresh lime juice or 2 teaspoons balsamic vinegar (optional); 4 pounds mussels; Salt or vinegar; 1 cup dry white wine; 2 shallots or 1/2 onion, finely chopped; 4 garlic cloves, crushed; Chopped cilantro for garnish

Servings: persons

2 pounds fresh, ripe tomatoes, chopped
1/2 small red onion, minced
2 to 3 jalapeno or serrano peppers to taste, seeded and minced
4 tablespoons chopped cilantro (more to taste)
1 tablespoon fresh lime juice or 2 teaspoons balsamic vinegar (optional)
4 pounds mussels
Salt or vinegar
1 cup dry white wine
2 shallots or 1/2 onion, finely chopped
4 garlic cloves, crushed
Chopped cilantro for garnish

1
Make the salsa.
2
Combine all the ingredients in a bowl and set aside.
3
Do not add salt yet.
4
Clean the mussels.
5
Brush them and pull out their beards.
6
Discard any with cracked or open shells.
7
Place in a bowl, and rinse in several changes of cold water.
8
Cover with cold water, and stir in a generous amount of salt or 2 tablespoons of vinegar.
9
Let sit 15 minutes.
10
Drain, rinse and soak again for 15 minutes.
11
Drain and rinse.
12
Combine the wine, onion (or shallots) and garlic in a large pot or wok, and bring to a boil.
13
Add the mussels, cover and steam five minutes or until the mussels open (this may be easier for you if you do it in two batches).
14
Shake the pot or stir halfway through steaming to redistribute the mussels.
15
Using tongs, remove the mussels to a bowl.
16
Strain the cooking liquid into another bowl through a cheesecloth-lined strainer.
17
Set aside.
18
Remove the mussels from their shells, and set the shells aside.
19
Discard any mussels that havent opened.
20
Rinse the mussels very briefly to wash away any lingering sand.
21
In a large bowl, mix together the salsa with 1 cup of the strained cooking liquid from the mussels.
22
Taste, and add salt if desired.
23
Toss the mussels with this mixture, cover and refrigerate for one hour or longer.

232

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 pounds fresh, ripe tomatoes, chopped, 1/2 small red onion, minced, 2 to 3 jalapeno or serrano peppers to taste, seeded and minced, 4 tablespoons chopped cilantro (more to taste), and more.

Yes, Salsa: Its Not Just for Chips 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.

That's it — enjoy your meal!

Salsa: Its Not Just for Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions