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Homemade Salsa

  • 10servings
  • 10minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, C, E, P
MineralsSelenium, Zinc, Copper, Natrium, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 large ripe tomatoes, diced or 1 (14-ounce) can diced tomatoes with their juice

  2. 1 small onion, finely chopped

  3. 1 small green bell pepper , seeds and veins removed, and minced

  4. 1 (4-ounce) can chopped green chiles with juice

  5. 1 clove garlic , minced

  6. 2 tablespoons red wine vinegar

  7. 1 tablespoon olive oil

  8. Fried Tortilla Chips, recipe follows

  9. 1 small red onion, finely diced

  10. 2 (15-ounce) cans black beans , drained and rinsed

  11. 1 large avocado, peeled and diced

  12. Salt and freshly ground black pepper

  13. 1 mango, peeled and diced

  14. 1/2 cup pineapple chunks

  15. 2 limes, juiced

  16. 8 fresh corn tortillas

  17. Oil, for frying

  18. House Seasoning, to taste, recipe follows

  19. 1 cup salt

  20. 1/4 cup black pepper

  21. 1/4 cup garlic powder

Instructions Jump to Ingredients ↑

  1. Combine all ingredients, and any extra ingredients you may want to add, in a large glass bowl. Stir well with a spoon. Cover with plastic wrap and chill until serving time.

  2. Serve with Fried Tortilla Chips.

  3. Arrange the tortillas in a stack and cut into 6 equal wedges. Pour about 1-inch of oil in a large frying pan over medium-high heat to 350 degrees F on a deep-fat frying thermometer. Fry just a few at a time, turning occasionally, until crisp and lightly browned, about 1 minute. Drain on paper towels; sprinkle lightly with salt, if desired. Store in an airtight container.

  4. Yield: 3 to 5 servings Prep Time: 15 minutes Cook Time: 1 minute Mix ingredients together and store in an airtight container for up to 6 months.

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