Prep 20 mins
Cook 5 mins
I have been trying for years to duplicate the salsa served in authentic Mexican restaurants. I've tried soooo many recipes, and none of them ever panned out. Too juciy, too pasty, too sweet, too bland....So I came up with my own through much trial and error. This recipe makes a medium-hot temperature. Warning: This is addictive! The only way to make it better is to serve it with fresh guacamole.
- 8 medium plum tomatoes, seeded and finely diced
- 2 cups tomato juice
- 1⁄3 cup sweet onion, very finely diced
- 3 green onions, sliced thin
- 1 garlic clove, minced very fine or run through a press
- 1⁄3 cup pickled jalapeno pepper, minced
- 1⁄4 cup fresh cilantro, minced
- 1 -2 teaspoon salt, to taste
- 1⁄2 teaspoon cayenne
- 1⁄4 cup red wine vinegar
- 2 limes, juice of, to taste (or more)
- 1⁄2 teaspoon black pepper
- 1 pinch sugar
- Mix all ingredients in large nonreactive bowl. Refrigerate, covered, at least 2 hours. Taste, and readjust seasoning if needed.
This was very good. (Better if I would have had home grown tomatoes). I fixed half the recipe using fresh tomatoes and jalapeno...other than that I followed the directions. Delicious! I served it with beef carna asada, Spanish rice#20780 and cabbage salsa#37237. I made my meal into tacos using the salsas and some of the rice DH ate his on his plate with some of the salsa on top. Definately a keeper. Thank you. Made for Bounce the Ball for Summer Fun tag game.
Wow! This is a really top salsa recipe. I used canned tomatoes and fresh cherry tomatoes.
The recipe is easy and really fast. We enjoyed it with meat balls, a big mix salad and crispy bread.
I think this salsa can be used in many many different ways.
I recommend this recipe!