Salsa Recipes Made from Home

Four Pepper Salsa With Chips

Recipe Index:
   Sizzling A thru C    Tasty D thru F    Hot G thru I   Spicy J thru M
  Fresh N thru R   Burning S thru T    Tangy U thru Z



General Salsa Making Tip: The more you know about salsa the better you’ll understand Mexican cooking. In Mexico, salsa is neither a dip nor an afterthought. It’s an integral part of eating.


Recipe Index

Sizzling A  thru  C
Tasty D  thru  F
Hot G  thru  I
Spicy J  thru  M
Fresh N  thru  R
Burning S  thru  T
Tangy  U  thru  Z

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Four Pepper Salsa With Chips

14 1/2 oz Italian plum tomatoes -- drain
1 ea Med. onion -- thinly sliced
1/2 c Coarsely chopped celery
1 can 4 oz Green chilies -- drained
1/3 c Chopped red bell pepper
1/3 c Chopped yellow bell pepper
1/3 c Chopped Green bell pepper
1/4 c Olive oil
2 tbsp Red wine vinegar
1 tsp Mustard seeds
1 tsp Ground coriander
1 tsp Salt
1 tsp Pepper
1/4 c Chopped fresh cilantro
Tortilla chips

Combine first 13 ingredients in a processor. Finely chop using on/off turns. Transfer to bowl. Cover and chill at least 4 hours. Can be made two days ahead. Mix cilantro into salsa. Serve with chips.

More Easy Homemade Salsa Recipes

Salsa Tip: Making salsa can be even easier if you use a food processor or a chopper. This speeds the chopping time and creates less of a mess to clean up.

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