So Niks parents just moved to Nebraska.. So of course we got stuck with all of their leftover food.. And for some reason they had a whole box of tomatoes that I had no idea what to do with! Then it hit me! ... Salsa! I never made salsa before so I was super happy with how this turned out!

A spicy and tangy Sala is a must have side dish for most of the Mexican recipes.Heres an easy and quick homemade version of Salsa

Some added tips.This makes on average a little over a pound of salsa. No more than 2.When picking your veggies and peppers make sure they have tight skin. An old, wrinkled, or damaged pepper will be hard to peel.You can remove or add peppers to you spice level.Use wet paper towel to help remove pepper skin that is stuck to your fingers.I use vine tomatoes. Or Roma.Most of the time it's "al tanteo" so follow your instincts when it comes to adding or removing something. You end up with more salsa though.

Just wanted to try making it, and threw a bunch of stuff around the house together

https://www.mindas-kitchen.com/

A recipe developed over years and so simple but packed with flavor!

good

I forgot that I got a kit from a supermarket produce department about 7 years ago. It had everything you need for fresh salsa. It was terrific. This recipe is based on that but I had to adjust for what I could find in the produce section in these unconventional times.

delicious.....gets hotter as it sits refrigerated over night

Authentic Mexican restaurant salsa.http://mexicanfoodjournal.com/restaurant-salsa/

Salsa sauce is necessary for tacos. People always ask me for the recipe whenever I bring it out to potluck parties. It's really delicious, but all you need to do is chop the ingredients and combine everything together. It goes well with sautéed whitefish and meats.The green tabasco (jalapeno sauce) is about only 1/5 the spiciness of the red variety. The vinegary tartness of the tabasco is very refreshing. You can use either the green or red kind as you'd like. I like to add in lots of the green tabasco and just a few drops of the red. The red chili peppers I used this time were pickled in vinegar, but you can also use fresh or dried chillis as well. Recipe by Mekamahao