Homemade Salsa (Paula Deen) |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
|
Ingredients:
3 large ripe tomatoes, diced or 1 (14-ounce) can diced tomatoes with their juice |
1 small onion, finely chopped |
1 small green bell pepper, seeds and veins removed, and minced |
1 (4-ounce) can chopped green chiles with juice |
1 clove garlic, minced |
2 tablespoons red wine vinegar |
1 tablespoon olive oil |
fried tortilla chips, recipe follows |
1 small red onion, finely diced |
2 (15-ounce) cans black beans, drained and rinsed |
1 large avocado, peeled and diced |
salt and freshly ground black pepper |
1 mango, peeled and diced |
1/2 cup pineapple chunks |
2 limes, juiced |
8 fresh corn tortillas |
oil, for frying |
house seasoning, to taste, recipe follows |
1 cup salt |
1/4 cup black pepper |
1/4 cup garlic powder |
Directions:
1. Other ingredients you may want to add:
2. 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.
3. Serve with Fried Tortilla Chips.
4. Fried tortilla chips:
5. 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.
6. Yield: 3 to 5 servings
7. Prep Time: 15 minutes
8. Cook Time: 1 minute
9. House Seasoning:
10. Mix ingredients together and store in an airtight container for up to 6 months.
|
|