Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

north of the border -- salsa

(2 ratings)
SidEFied avatar
Recipe by
Gary Hancq
@SidEFied
Port Byron, IL

I whipped this up as an alternative to the many bottled brands of Salsa and Picante products found on the grocer's shelf. Many, much too salty for my taste. It's been a hit and never fails to go over big. Friend's ask: "Do you sell this". I reply: "No but I give it away". For years I would buy Cilantro, use a little and the bulk would turn black and go to waste in the fridge. Later I found I could wash and trim a bunch, chop it fine and then freeze in zip-lock bags. Other favorite uses of Cilantro: Cilantro Lime Chicken and also Shrimp. See my recipe for these.

►
(2 ratings)
yield serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For north of the border -- salsa

  • 2
    fresh tomatoes
  • 2
    fresh tomatillos (a mexican staple)
  • 1 1/2
    stalk celery
  • 1/2
    medium onion (red. white or yellow) i used yellow vidalia
  • 1/4 c
    fresh cilantro finely chopped.
  • 1/4 c
    lime juice i used real lime from bottle
  • 1/4 c
    lemon juice i used real lemon from bottle
  • 1/4 c
    white vinegar
  • 1/2 c
    water
  • 1/2 tsp
    salt
  • 2 slice
    jalopena pepper slices from the jar or fresh. see note.
  • nacho or tortilla chips

How To Make north of the border -- salsa

  • 1
    Wash and rinse Tomatoes, Tomatillos and Celery. Slice Tomatoes and Tomatillos and then chop and dice fine. I cut the Celery stalk in thirds and then slice the length of them into thin strips,and then chop and dice them fine (smaller than a kernel of corn).
  • 2
    Slice Onion and then dice and chop fine. Dice and chop fine the two slices of Jalapeno Pepper. Strip the leafs and finely chop the Cilantro. I use some of the more tender portions of the stems near the leafs as well, and chop them along with the leafs.
  • 3
    Place all above in a bowl and toss and mix thoroughly. Add the 1/4 cup of Lime and Lemon Juice and White Vinegar, also the 1/2 cup water. The water is to dilute the liquids slightly.
  • 4
    Note: In lieu of the Jalapeno Pepper slices I used 1/4 teaspoon of my dried and ground Hot Pepper Mix. See my recipe for the Drying and Grinding of Hot Peppers. Also 1/2 teaspoon of Tabasco Sauce could be used instead to provide the "Heat". Also, Fresh Lime and Lemon Juice would be Real Treat.
  • 5
    I make all my dishes so that 4 and 5 year old's can eat them, then provide additional "Heat" on the side for those that can heat it up to their tolerance level. I sometimes like it "Hot" and other times not so much. What I call for in the recipe adds just a "Hint of Heat". Increase the "heat" to your hearts desire.
  • 6
    Tomatillos are a Mexican staple that look like green tomatoes, but they are quite different, they arrive with green husks on them. With husks removed they have a waxy feel. I rinse and wipe them well.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT