Chunky Homemade Salsa
The recipe Chunky Homemade Salsan is ready in approximately 20 minutes and is definitely an awesome gluten free, dairy free, paleolithic, and lacto ovo vegetarian option for lovers of Mexican food. For 22 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains around 1g of protein, 0g of fat, and a total of 14 calories. This recipe serves 15. It is brought to you by Can't Stay out of the Kitchen. Plenty of people really liked this hor d'oeuvre. 358 people have tried and liked this recipe. Head to the store and pick up juice of lime, tomatoes, green bell pepper, and a few other things to make it today. Overall, this recipe earns a solid spoonacular score of 70%. Similar recipes include Homemade Chunky or Restaurant Style Salsa, Chunky Salsa, and Chunky Tomatillo Salsa.
Servings: 15
Preparation duration: 20 minutes
Ingredients:
½ tsp. black pepper
6 cloves garlic, sliced or minced
½ large green bell pepper, diced
4 green onions, sliced
1 jalapeno pepper, seeded and diced
juice of 1 small lime
1 tsp. kosher or sea salt
4 cups diced ripe tomatoes (I used 2 whopper tomatoes)
1 small to medium orange or yellow bell pepper, diced
Equipment:
mixing bowl
food processor
blender
Cooking instruction summary:
Dice tomatoes and place in medium size mixing bowl.Add green onions, garlic, bell peppers, and jalapeno pepper.Wash cilantro and parsley and tear off stems.Add to salsa ingredients.Add the juice of one lime, then add kosher salt, pepper, and red pepper flakes.Stir to combine.Using an emulsion blender with the chopper option or food processor pulse about 1 ½ to 2 cups of the salsa a few times until fairly smooth.Stir back into the other chunky salsa ingredients.Makes about 5 cups salsa.Serve with tortilla chips.
Step by step:
1. Dice tomatoes and place in medium size mixing bowl.
2. Add green onions, garlic, bell peppers, and jalapeno pepper.Wash cilantro and parsley and tear off stems.
3. Add to salsa ingredients.
4. Add the juice of one lime, then add kosher salt, pepper, and red pepper flakes.Stir to combine.Using an emulsion blender with the chopper option or food processor pulse about 1 ½ to 2 cups of the salsa a few times until fairly smooth.Stir back into the other chunky salsa ingredients.Makes about 5 cups salsa.
5. Serve with tortilla chips.
Nutrition Information:
covered percent of daily need
