An adapted recipe from www.sunkist.com. I added the strawberries. If you want a less spicy version, use a milder chile or bell pepper. In place of green onions, use seasonal onions such as Vidalia, Walla Walla, Maui, etc. when available.
I found this recipe in a circular a long time ago and have adapted it over time. Can’t remember which part of it is part of the original and what parts are my additions. This is a quick and easy side that perks up a basic grilled chicken breast or as a companion to tortilla chips.
Sometimes I will top a bed of greens with leftover grilled chicken and this salsa for an easy and flavorful lunch.
My neighbor Edwardo owned a Mexican restaurant nearby and had the best fresh salsa. He told me what his ingredients were and surprisingly the garlic was garlic powder. My oldest son's friend Kevin would be really surprised to find I use vinegar in my salsa. He swears he doesn't care for vinegar, but he loves my salsa.
A fresh tomatillo salsa that is very easy to make using a blender. I dislike cooked tomatillos for two reasons: they lose their lovely green color and the texture to me is unsatisfactory. The beauty of tomatillo salsa is that it's cheap to prepare and it freezes well. Adapted from 1,000 Vegetarian Recipes.
I was looking for a tomatillo salsa recipe for canning & couldn't find one that suited our Taste so, I came up this this one. Everyone that has tried it likes it. We have a lot of tomatillos in the garden, so I wanted a way to use them.
This is a mild salsa that you can heat up with how ever many peppers you wish to add. The cabbage absorbes the flavors of all the other ingredients. This is a great party food. Cook time is the chilling time.
This homemade salsa is comparable to some of the best I have had at Mexican/Tex-Mex restaurants and beats anything you can buy off the shelf. Of course this is one persons opinion. Try it for yourself.
There is a little town in the mountains of New Mexico called High Rolls. The primary industry in the area is the growing of fruit and the many festivals associated with it. This recipe celebrates the annual Cherry Festival. The recipe comes from Sabroso, a local dining and entertainment guide. The salsa is great with either fish or chicken.
Juicy watermelon replaces tomatoes in this salsa that's simultaneously cool and spicy hot, perfect for a summer barbeque. Serve it with tortilla chips, or use it as a topping for grilled chicken or fish.
This is a wonderful fruity, yet spicy salsa that's a great accompaniment for grilled seafood, (I especially enjoy it with grilled tuna, swordfish or shrimp). It's great with pita chips too. Please feel free to adjust the heat by using more or less jalapeno, depending on your personal taste. Cook time is chilling time.
NOTE: A reviewer mentioned the apples turning brown. See note at end of instructions for preventing this.
I adopted this recipe. I have cleaned up the ingredients list. The original poster gave this description:
Serve chilled with tortilla chips. Excellent served with salmon, pork or lamb. (If desired, warm the salsa quickly in a saute pan before spooning over meat or fish.)