Homemade Salsa
Salsa you make at home — fruit salsa, corn and black bean salsa, fire-roasted salsa, mango avocado salsa — for game day, potlucks, or Tuesday tacos.
★ lunch
lunchFruit Salsa
Fruit salsa needs to be on the menu this week!!!
Nicole RenardIngredients
- 1 pint Strawberries , diced
- 2 Kiwis, peeled & diced
- 1 Granny Smith Apple, diced
- 1 Mango, diced
- 1 Lemon
- 1/4 cup Sugar
- 7 Tortilla
- 1/2 cup, melted Butter
- 1 cup Sugar
- 1 tbs Cinnamon
Instructions
- 1Dice fruit as recommended
- 2Combine the fruit in a large bowl and squeeze one lemon over all of it
- 3Toss in the sugar and mix till well combined
- 4Using a knife or kitchen scissors, cut tortillas into chip shapes and add to a large plastic bag
- 5Pour melted butter and cinnamon and sugar over the top and seal. Shake well.
- 6Lay the chips in a single layer on a baking sheet and bake at 400 degrees for 10 min until golden brown.
- 7Use chips to dip in your fruit salsa!
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Open in Pepper →A Bowl Of Salsa Fixes Dinner
Salsa is the fastest thing you can put on the table that tastes like you tried. A few tomatoes, an onion, a jalapeño, and a squeeze of lime, and suddenly plain chicken or a pan of rice has somewhere to go.
Cooks on Pepper reach for these when company is coming and the chips are already out, when the garden is giving more tomatoes than anybody can eat, or when taco night needs one more thing on the counter.
Every recipe here is a real bowl somebody made twice: Fruit Salsa with strawberries and Granny Smith apple, corn and black bean salsa, Fire-Roasted Salsa, Mango Avocado Salsa, Restaurant Style Salsa with Rotel, and Lexy's Corn Salsa.
Quick Tips
- 1
Let it sit 30 minutes
Fresh salsa tastes flat right after mixing. Cover and chill 30 minutes so the onion, lime, and salt come together.
- 2
Rinse the raw onion
Soak diced onion in cold water for 5 minutes, then drain, to take the sharp bite out without losing the crunch.
- 3
Pulse, don't puree
For blender salsas, use 5 to 8 short pulses so you keep some texture instead of ending up with tomato soup.
- 4
Seed the jalapeños
Scrape out the seeds and white ribs for mild heat, or leave half of one whole jalapeño in for a little kick.
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