Homemade Salsa Recipe
Easy Mexican Salsa
You can make this Easy Mexican Salsa mild or hot and spicy, to the heat level of your choice.
Start out with a teaspoon of chiles as called for in the salsa recipe then gradually add more till you get to the perfect homemade salsa recipe taste.
1 - 14 ounce can diced tomatoes, drained
2 green onions, chopped with the green tops
1 tablespoon fresh green Anaheim chile, chopped
1 teaspoon fresh jalapeno or serrano chile, chopped
1 fresh tomato, diced
1 to 2 tablespoon Tabasco or to taste
1/2 teaspoon salt
Drain the can of dice tomatoes, reserving the tomato juice for later use.
Chop fresh chiles if you have them, if not canned chiles for both the Anaheim and the Jalapeno maybe substituted
Combine all ingredients in saucepan adding the left over tomato juice if you would like the salsa a little less chunky.
Bring the mixture to a boil for 1 to 2 minutes. Reduce the heat to low and simmer for 5 more minutes.
Cool and refrigerate.
For a little variety Capt'n Salsa suggests you add 1 teaspoon of cumin powder and stir in a little chopped cilantro after cooking.
Note: The Serrano Chile will be a step hotter than the Jalapeno.
Serve as a dipping salsa with corn tortilla chips, enchiladas or tacos, or as a relish or condiment to your favorite Mexican Food Recipes.
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