Recipe by KellyMac6
This is the best salsa recipe I have ever tried. It was given to me by a close family friend who was the original creator. It is nice and chunky, but not too chunky. It has the most flavor if you let it set overnight. Enjoy!
Top Review by Katzen
Awesome! This salsa is exactly like the mexican restaurant salsa I've been hoping to replicate for a long time - I love it! I made a couple of changes: I used my food processor to chop the olives (pitted kalmatta), and just threw in the rest of the stuff as well and gave it a quick pulse or three. DH thought I should have left the tomatoes chunky, so I'll do that next time. We don't have Rotel Tomatoes in Canada, so I used a can of Spicy Red Pepper tomatoes instead, and also added two chopped jalapenos. Instead of using vinegar, I used the juice of two limes, and then tossed in a good handful of finely chopped cilantro. Oh, and instead of garlic salt, which I didn't have, I used garlic granules (1/2 tsp, as it is more pungunt, as per my food substitution book.) This was super easy to make, and wow, is it ever delicious!! Made for Best of 2010!
- 1 (14 1/2 ounce) can ripe olives, drained & sliced
- 1 (4 ounce) can diced green chilies, drained
- 2 (14 1/2 ounce) cans diced tomatoes, drained (peeled & diced, a combination of canned and fresh can also be used) or 28 ounces fresh tomatoes (peeled & diced, a combination of canned and fresh can also be used)
- 1 bunch green onion, chopped
- 1 1⁄2 tablespoons olive oil
- 3⁄4 tablespoon vinegar
- 1 (10 ounce) can Rotel tomatoes & chilies (drain 1/2 of the liquid off)
- 2 teaspoons garlic salt
- 1 teaspoon salt
- 1⁄2 teaspoon pepper