Homemade Easy Mexican Salsa Recipe
You can make this Easy Mexican Salsa mild or hot and spicy, to the heat level of your choice.
Start out with a teaspoon of chiles as called for in the salsa recipe then gradually add more till you get to the perfect homemade salsa recipe taste.
- 1 - 14 ounce can diced tomatoes, drained
- 2 green onions, chopped with the green tops
- 1 tablespoon fresh green Anaheim chile, chopped
- 1 teaspoon fresh jalapeno or serrano chile, chopped
- 1 fresh tomato, diced
- 1 to 2 tablespoon Tabasco or to taste
- ½ teaspoon salt
- Drain the can of dice tomatoes, reserving the tomato juice for later use.
- Chop fresh chiles if you have them, if not canned chiles for both the Anaheim and the Jalapeno maybe substituted
- Combine all ingredients in saucepan adding the left over tomato juice if you would like the salsa a little less chunky.
- Bring the mixture to a boil for 1 to 2 minutes. Reduce the heat to low and simmer for 5 more minutes.
- Cool and refrigerate.
- For a little variety Capt'n Salsa suggests you add 1 teaspoon of cumin powder and stir in a little chopped cilantro after cooking.
For a little variety Capt’n Salsa suggests you add 1 teaspoon of cumin powder and stir in a little chopped cilantro after cooking.
Note: The Serrano Chile will be a step hotter than the Jalapeno.
Serve as a dipping salsa with corn tortilla chips, enchiladas or tacos, or as a relish or condiment to your favorite Mexican Food Recipes.
How to Make Salsa | Easy Homemade Salsa Recipe
This is the best recipe for salsa. I love the fresh taste of this homemade salsa and the fact that it takes less than 5 minutes to make.