The perfect blend of fresh veggies and savory spices – this mild salsa is easy to make and tastes amazing!
(My mouth is literally watering while I type this!)
First, let me start off by saying I am a HUGE lover of salsa- I can’t get enough of it! It has to be fresh and it has to be mild. Call me a wuss, but I like to taste all the flavors of my salsa- too much of a spicy kick and all I taste is the pepper and the snot running down my nose- what fun is that?!
My kids love to help me make this salsa, and even my three year old gives it 2 thumbs up!
I made this salsa for a girls night and 1/2 of the huge batch was gone in 60 seconds. The other half was finished the next day during Sunday dinner. I think people liked the salsa and chips more than my enchiladas!! (GASP!)
Ok, enough gabbing, here is the awesome recipe:
The Best Mild Salsa
It makes a big batch, but if you like salsa…..it goes fast!
- 5 lbs. Roma tomatoes
- 4 bunches
- 1 bunch cilantro
- 4 medium pickled jalapenos*
- 3 limes
- 1 Tblsp. salt
- 2 tsp. garlic salt
- 1 tsp.
- 2 tsp. sugar
* Pickled jalapenos come in a can on the Mexican Food Aisle. The original salsa recipe calls for 4 medium pickled jalapenos, but sometimes all I need is 1 or 2 because you never know how spicy they will be. So start with less and add more to your liking!
- food processor being careful not to puree. Put tomatoes in a large bowl. tomatoes very fine by hand or in a
- Chop jalapenos very fine or you can add them to the tomatoes as you put them in the food processor.
- Thinly slice green onions and finely chop the cilantro leaves. Add them to the bowl of tomatoes and jalapenos and mix well/
- Add lime juice, salt, garlic, cumin, and sugar to the bowl and stir until well combined.
- Chill several hours before serving to blend flavors (if you can’t wait that long!)
EAT & ENJOY!
This salsa is amazing with tortilla chips or over some grilled chicken. (YUM!) Addie actually skips the chips and digs in with a spoon!
Seriously you all need to make this today. It will not disappoint!
This post originally published on Somewhat Simple in September 2009