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How to Make Delicious Fresh Salsa

Updated on January 10, 2017


┬ęcopyright ALL RIGHTS RESERVED 2012

5 stars from 2 ratings of Gringo Salsa

Everyone will want to take some home!

Bring this salsa to the party and you will be leaving with an empty bowl! It's sure to be a winner!

©copyright ALL RIGHTS RESERVED 2012
©copyright ALL RIGHTS RESERVED 2012
©copyright ALL RIGHTS RESERVED 2012
©copyright ALL RIGHTS RESERVED 2012

REFRIGERATE ONLY

Prep time: 30 min
Cook time: 4 hours
Ready in: 4 hours 30 min
Yields: REFRIGERATE ONLY Serves 20-30 people

Ingredients

  • 1 bunch green onions, chopped
  • 1/2 red onion, chopped
  • 2 bottles (16 oz each) italian dressing, preferred brand
  • 2 teaspoons tumeric
  • 1 teaspoon cayenne pepper
  • salt and pepper, to taste
  • 2 cans (11 oz each) shopeg corn, drained
  • 2 cans (15 oz each) black eyed peas, drained
  • 2 cans (7 oz each) chopped green chilis
  • 2 cans (28 oz each) chopped tomotaoes, drained
  • 1 large clove garlic, minced
  1. Place the Italian dressing into a large bowl. Add all canned ingredients, garlic and chopped onion. Stir and begin simmer process.
  2. Chop green onion and add to mixture with cayenne pepper, turmeric, salt and pepper. Stir thoroughly.
  3. Allow to marinate for a minimum of four hours in the refrigerator. Allowing to marinate overnight is best!
  4. Serve with tortilla chips!

*May substitute vidalia onion for red onion.

*May substitute 6 fresh chopped roma or preferred tomatoes for canned chopped tomatoes.

Comments

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    • profile image

      kelleyward 5 years ago

      Yum! This reminds me of the salsa I make at home with my boys. It is so good. There is nothing like homemade salsa. I can't wait until we have fresh tomatoes in our garden.

    • krsharp05 profile image
      Author

      krsharp05 5 years ago from 18th and Vine

      I always make a double batch when I take it to family events and then I put some into gladware or ziploc containers in advance so that people can take some home. It's really yummy! Thank you for commenting!

    • profile image

      Shawn Seiler 5 years ago

      Thanks I am adding to my expanding list of recipes!

    • krsharp05 profile image
      Author

      krsharp05 5 years ago from 18th and Vine

      Thanks Shawn. I hope you like it! The next time I'm in Hilo, I will make it for you :)

    • LivingFood profile image

      LivingFood 5 years ago

      Looks Delicious! Will have to try it with home-made tortilla chips. thanks for the recipe!

    • krsharp05 profile image
      Author

      krsharp05 5 years ago from 18th and Vine

      Homemade chips sound like they would compliment this perfectly. You should publish the tortilla chip recipe and then we can link up! Thank you for commenting.

    • LivingFood profile image

      LivingFood 5 years ago

      Good idea! I don't have a recipe written down yet...I just eyeball it, but would be happy to write it down the next time I make them to make sure I got it right. My rule is that if I make it, I have to eat it, and since I'm on a restricted diet now it will be a few months before I get to it. I'll let you know when I post it. Thanks!!

    • trusouldj profile image

      trusouldj 5 years ago from Indiana

      you're making me hungry.

    • krsharp05 profile image
      Author

      krsharp05 5 years ago from 18th and Vine

      Ha ha ha, thanks for sharing! I'm glad because it makes a huge batch. let me know if you make it and if you like it!

    • profile image

      mraberts 4 years ago

      can you water bath can this recipe? If so can you guve me times please. I have a huge batch I made and am looking to savor some for later if possible

    • krsharp05 profile image
      Author

      krsharp05 4 years ago from 18th and Vine

      I've never tried it but I would think that you can. There isn't anything that would be ruined by boiling. If you do can it, please let me know how it goes. Good luck! -K

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