Homemade Salsa

It’s football season and it can’t be complete without some yummy salsa to snack on during the game. Instead of buying a processed jar, this recipe (which I experimented with until I got it just right) is fresh, and a bit spicy from the black pepper and fresh garlic. It’s one of the dips that you can’t stop eating even though you know your breath will smell like it later.

I made a whole bowl and put it on the dining room table and returned to the kitchen to do some cleaning. I came back 15 minutes later, and my boyfriend had eaten more than half the bowl. I was impressed and angry at the same time. It really says something when a guy just gorges your food; a real compliment. But my salivating mouth said “SAVE ME SOME!”

Ingredients:

  • 4 Roma Tomatoes, chopped (makes about 2 1/2 cups)
  • 1/4 cup Green Pepper, diced
  • 1/4 cup Red Onion, diced
  • 2 Garlic Cloves, minced
  • 1/2 to 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 2 teaspoons of Garlic Powder
  • 1 tablespoon Olive Oil
  • 1 tablespoon White Vinegar or Lemon Juice (If this is to be a gluten-free recipe, please make sure you are using a gluten-free vinegar)
Step 1:  Dice the green pepper. 
Step 2: Mince the garlic. (The picture shows chopped garlic. Minced garlic would mean to make them a lot smaller)
Step 3: Dice the red onion.
Step 4: Chop the Roma tomatoes.
*Hint: Roma tomatoes are the best to use for salsas because they have the least water waste (the seed pulp). These tomatoes are very beefy.
Step 5: Place the veggies in a large bowl. Add the salt, pepper, olive oil, and white vinegar.
Step 6: Mix until well-coated.
Step 7: Cover and put in fridge for a 1/2 hour to let the flavors meld (According to Alton Brown from food network).
Step 8: Eat with tortilla chips and Enjoy!

2 Comments Add yours

  1. Tizerz says:

    mmm! Looks similar to Chipotle’s fresh salsa! I could live off of that salsa

    1. jazzy01 says:

      I love that stuff, but I’m allergic to lime so I have to use the substitute of white vinegar.

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