Every home cook should have a fresh salsa recipe readily available for at home snacking, cooking and entertaining. This homemade salsa recipe is a chunky pico de gallo style salsa. How can you go wrong with all the fresh ingredients such as jalapeños, bell pepper, tomatoes and onions? It is bursting with flavor, and healthy too!
Salsa is so versatile. Use it as a topping on burgers or baked potatoes, use in a meatloaf or stuffed peppers, tacos, enchiladas add to a spanish rice. The options are endless, so just use your imagination. Here we show you the most obvious choice. Chips and dip!
Rough chop all ingredients and put in a food processer. Pulse 5 to 6 times or more depending on your desired consistency. Today we made it nice and chunky because we were serving with tortilla scoop chips. If you are feeling extra ambitious, you could make your own tortilla chips, but we were out of time and energy. Maybe next time and if so we will be sure to share.
Chill in the fridge for at least an hour before serving to allow the ingredients to get to know each other. Pour into your favorite chip and dip dish and serve. It is as simple as that! Store fresh salsa in the refrigerator for 3 -5 days although we do not know about you, but we have never had leftovers. Enjoy!
Tip: For a milder salsa, remove the seeds of the jalapeño, as that is where most of the heat comes from.
Ingredients
- 4 Roma Tomatoes
- 1 Medium Bell Pepper
- 1 Medium Onion
- 1 Small Can of Green Chiles
- 1/2 Jalapeño (or whole depending how spicy you prefer your salsa)
- 1 1-2 teaspoons of salt
- 1 teaspoon of pepper
Instructions
- Rough chop tomatoes, pepper, onion and jalapeño.
- Place all ingredients in a food processor and pulse 5 - 6 times, until a chunky consistency is achieved.
- Refrigerate the salsa for at least an hour before serving.
