Green Chili Salsa
photo by Chris from Kansas
- Ready In:
- Mix all salsa ingredients.
- Chill overnight.
- Serve with tortilla chips.
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After 4 years in Wyoming without decent Mexican food, I finally decided to start experimenting with salsa recipes to save my sanity. This was my first salsa recipe to try. We liked this a lot and pretty much downed it in one sitting. I used garlic powder and salt instead of garlic salt (I've always been disappointed when I've used garlic salt in something). It was just ok after one day but was great after two. I tried it twice: once with fresh tomatoes and once with canned. Liked the fresh better (even using winter tomatoes); the canned left an unpleasant aftertaste (enough that I won't try that again). We can hardly wait till summer comes and we can get some really good tomatoes to use in this! I will continue experimenting with salsa recipes but now have this to use as a standard. Thanks for making my first try successful!
I've made a similar salsa dip for years that was a recipe from a friend. 2 Large tomatoes, diced. 1 can chopped olives, 1 can green chilies, 1/2 cup of green onion. Mix together. In a small bowl, combine 3 tablespoons olive oil, 2 tbs vinegar (whichever kind you like), 1 1/2 tsps garlic salt and 1/2 tsp ground pepper. Stir it all together, chill and serve with tortilla chips. It's always a hit.
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<p>I live in the Kansas City area and have many hobbies including cooking, reading and spending time with my husband and two children who are very active in sports now. I also have an eBay business which is a fun hobby that makes a little extra money! My interest in cooking focuses on making healthy dishes that are more satisfying than the higher fat and higher sugar versions. If I had a month off with no responsibilities, I would spend it at a luxury spa. <br /> <br /></p>