For the most part, I make all of my own sauces, salsas and chutneys. Preservative laden store-bought varieties usually pale in comparison to the ones made in our own kitchens with fresh ingredients. Most of the ones I make are relatively easy to prepare too, requiring little time or fuss. This fiery salsa is a fine example and can be made as spicy or as mild as you please, simply by adding more or fewer jalapeños and some spices.
Very easy to make up, this salsa can also be made ahead of time as it keeps well in the refrigerator for a couple of days … or just in time for Super Bowl Sunday where it will make a great dip for nachos or many other football snacks. It's thick and chunky, with fresh heat from jalapeños and tanginess from the tomato and lime juice, and also makes a great condiment for your favorite baked or fried savories, bean cakes or vegetable burgers.
|Mexican Tomato and Jalapeño Salsa|
|Recipe by Lisa Turner|
Published on January 29, 2015
Simple thick and chunky tomato and lime salsa with a fresh jalapeño kick
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Other salsa recipes to try:
Basic Fresh Salsa
Black-Eyed Pea Salsa
Feta and Olive Salsa
On the top of the reading stack: The newspaper
Audio accompaniment: John Lee Hooker