A Homemade Salsa Recipe Using Only Fresh Ingredients
One of my favorite party dips is a homemade salsa, especially one which has all or almost all fresh ingredients. Though it's easy to buy the canned salsa, a homemade salsa recipe tastes so much better and is healthier for you.
Salsa is a common Mexican and Central American side dish used with many of their main dishes. Outside of the Latin countries, salsa usually refers to a tomato-based dip eaten with tortilla chips, though there are many different kinds of salsa.
The word salsa means "sauce" in Spanish and in the countries of its origin can refer to a number of different sauces, including the dip eaten with chips (also called pico de gallo), salsa roja (a red sauce made of cooked tomatoes and used as a condiment), and guacamole.
The use of salsa dates back to the time of Mayans who made a salsa similar to what we now call guacamole. They made their salsa using a mortar-and-pestle, a method that still remains the traditional way of making salsa though the use of blenders and is common today. food processors
This salsa recipe is a basic recipe using only the freshest ingredients. This is a recipe I use time after time when I bring salsa to parties. I do not use any powdered or dried ingredients because I prefer the fresh taste of fresh vegetables.
Change the heat of the recipe by adding or leaving out jalapenos. You can also change it up with different kinds of peppers, such as habanero (hotter) or poblano.
- 2 large tomatoes, diced
- 1/2 large yellow pepper, diced
- 1/2 large orange pepper, diced
- 1/4 medium red onion, diced
- 1/2 medium cucumber, finely diced
- 1/2 bunch fresh cilantro, chopped
- 1/2 jalapeno, minced
- salt and pepper, to taste
- Mix all ingredients together.
- Refrigerate for an hour or longer to allow the flavors to meld.
|Serving size: 1/4 cup|
|Calories from Fat||0|
|% Daily Value *|
|Fat 0 g|
|Saturated fat 0 g|
|Unsaturated fat 0 g|
|Carbohydrates 5 g||2%|
|Sugar 3 g|
|Fiber 2 g||8%|
|Protein 2 g||4%|
|Cholesterol 0 mg|
|Sodium 0 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2010 Cristina Vanthul