Kickin' Salsa
"Spicy, tangy, fresh, a real crowd pleaser. If you don't have fresh tomatoes on hand substitute 4 15 ounce cans of diced tomatoes."
photo by Stoblogger
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
10
ingredients
- 4 lbs tomatoes, fresh vine ripened (washed, and cut into small chunks)
- 3 large jalapenos (seeds removed, but saved)
- 2 tablespoons cilantro (chopped)
- 1 medium onion, sweet (chopped)
- 2 garlic cloves (chopped)
- 1 lime, juice of
- 1 tablespoon salt
- 1 tablespoon balsamic vinegar (can substitute regular white)
- 1 tablespoon hot chili oil (*seasoned oil, not heated)
- 1 1⁄2 teaspoons caribbean jerk seasoning
- 1 teaspoon McCormick's salt-free all-purpose seasoning
directions
- Chop and prepare all the vegetables (first 5 ingredients), combine and toss them together in a large bowl.
- Squeeze lime juice over the mixture.
- Add the remaining 5 ingredients and toss together.
- This recipe should be mild to medium hot. If you like it hot, toss in a few jalapeno seeds.
- Cover with Saran wrap, refrigerate, and allow the flavors to blend for a couple of hours before serving.
- (*If you don't have hot chili cooking oil, put 1 tablespoon of cooking oil in a small bowl with 5 or 6 jalapeno seeds, microwave for 15 to 20 seconds.).
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Reviews
-
Awesome salsa! I did change it a little bit. Added all jalapeno seeds and half a bunch of cilantro,5 garlic cloves, and two small sweet onions. Also could not find the mccormick salt free seasoning so just used lawrys season salt and added a little less regular salt. I also dont like a chunky salsa so i put everything in a blender and made it smoother. Be careful when making this definetely not 10 servings! This makes a ton of salsa I had to give it to 5 different neighbors! -
This was awesome!!!! I couldn't get enough of it! I do agree that it has to marinate for a few hours because I tried it right away and it was really good, but a few hours later I tried it again and it was even better.
RECIPE SUBMITTED BY
Stoblogger
Allen, TX
I come from a very large family which attributed to my mother spending a great deal of her time in the kitchen cooking, cleaning, and preparing. I was fascinated at how she prepared wonderful dishes (especially desserts) without using a cookbook. We grew many of our own fruits and vegetables and my summers were spent washing jars and preparing fruit and vegetables for canning. I dreaded the mountains of green beans, tomatoes, peaches, etc., etc. that had to be picked, washed, peeled, snapped.... More than anything, I hated spending my summer washing jars!
But now, I wouldn't trade that kind of upbringing for anything. I'm glad I learned how to do all those things because it's becoming a lost art. It really was a simpler time then and I'm a much better person for knowing how to do all those 'old fashioned' things.
In my early years of learning to cook, I watched Julia Child on PBS every chance I got. I was so thrilled when I was about 11, my mother let me prepare Julia's Pastry Tarts. If I remember correctly they didn't turn out so well but it didn't matter.
Oddly, today, I enjoy reading cookbooks and recipes even more than actually cooking.
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