Prep 3 mins
Cook 0 mins
This is my salsa recipe, I came up with this after many visits to Taco Bill & it tastes just like theirs. It is sooo simple to make but just perfect for Nacho's, much better than any in a jar in my opinion. If you like things extra spicy add more chilli if desired. Leftovers can be frozen too but will be more watery upon defrosting.
- 420 g canned crushed tomatoes
- 135 g canned red capsicums (or 1/2 fresh green capsicum, chopped)
- 1 onion, finely chopped
- 4.92 ml prepared minced chili
- Mix all ingredients together & enjoy.
Lovely salsa Mandy...I used my canned tomatoes from the garden, and fresh jalapenos, red peppers, and the chili. Wowsier, this is my kinda salsa, and loved the spice and the kick it gave. I halved this easily, but next weekend will be making more. I used a white onion, they seem perky and crisp, and really like the use of that particular onion in this salsa. Thanks for posting this wonderful recipe, and we loved it! Made for *!23 Wonders* Tag Game. January 2009.
Loved it! I used red and yellow capsicums instead of green and about 2 Tablespoons of jalepeno peppers and wow it was spicy !I served it to a crowd of 16 adult guests with blanched cauliflower and broccoli, cuccumber sticks, capsicum sticks and Nacho's too... the more adventurous amongst them loved it and those less liking fire found it a bit much, but *that's my fault entirely* as I overdid the heat more then a little. DH liked it better than I did... ideally I should have added the *recomended* amount of hot pepper and gone from there but over enthusiasm got the better of me. This clears the sinus's excellently I might add LOL. I'm keeping half of the leftovers as is, for DH to enjoy finishing with Nachos and will mix the other half into his next lot of pasta sauce for the freezer to pep up some of his pasta hot lunches. Please see my rating system: a lovely 4 stars. Thanks!