randy's chunky salsa
My husband is a "Closet Gourmet Cook"! He sees a dish a decides to make it his way. This is his version of Salsa that he made yesterday. It was so good I asked him to write it down so I could post it. I made chicken enchiladas last night and added this to the filling as well as used it to top the enchiladas while baking. Delicious!
prep time
cook time
method
No-Cook or Other
yield
Ingredients
- 6-7 - large roma tomatoes, 1/4" diced
- 3 - large jalopeno peppers, seeded, chopped fine
- 2 - manzano peppers, seeded, chopped fine
- 3 - anaheim peppers, roasted, peeled, seeded, and diced
- 2 - large walla walla sweet onions, medium chopped
- 1 - orange bell pepper, seeded, 1/4" diced
- 1 - yellow bell pepper, seeded, 1/4" diced
- 1 - green bell pepper, seeded, 1/4" diced
- 1 - bunch cilantro, chopped fine
- 4 - small, or 2 large limes, juiced
- 2 tablespoons heaping, cumin, blended in salt to taste
How To Make randy's chunky salsa
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Step 1Mix all ingredients thouroughly. Cover and refrigerate for 2 or more hours. Serve as a salsa dip or as a condiment for mexican dishes.
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Step 2You can substitute any peppers, per taste or depending on what is in season. You can also adjust the heat per taste, using more or less of the hot peppers.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Other Appetizers
Category:
Salsas
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Ingredient:
Vegetable
Method:
No-Cook or Other
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