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A combination of fresh and canned ingredients make this salsa a tasty treat year-round.
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Signing UpStep 1Gather at the Grocery Store
Considering the visual effect of the salsa-deliciousness, I aim for a full array of colors in my salsa. That also helps at the grocery store -- you can gather ingredients without a written list. Here's what I generally go for:
REDS:
One large can (or two regular sized ones) of diced, low-salt tomatoes** (I go for the organic ones if I can find them)
One large red bell pepper***
ORANGES:
Two - Three full-sized carrots, or two-handfuls of the peeled, baby carrots
One large orange bell pepper
YELLOWS:
Two ears fresh corn OR
One can, low-salt yellow (or yellow and white) corn
One large yellow bell pepper
GREENS:
One - two jalapeno peppers
One big bunch of cilantro
Limes (the amount of limes you include depends on your personal taste ... I usually do 3 - 4)
PURPLES:
One medium-sized red onion
WHITES:
One medium-sized jicama root (This is key -- it gives the salsa a "fresh" crunch.)
** I know, I know ... you're thinking "Seriously - CANNED tomatoes?" To which I reply, yes ... canned tomatoes. They're good all year long, and the juice in the can adds to the consistency of the salsa. Trust me. Canned tomatoes.
*** I included here bell peppers of all colors (except green -- they're too bitter), but it's really a personal choice. Add the ones you like. I generally try to include the orange ones, since that gives an additional color when the salsa's all finished.
REDS:
One large can (or two regular sized ones) of diced, low-salt tomatoes** (I go for the organic ones if I can find them)
One large red bell pepper***
ORANGES:
Two - Three full-sized carrots, or two-handfuls of the peeled, baby carrots
One large orange bell pepper
YELLOWS:
Two ears fresh corn OR
One can, low-salt yellow (or yellow and white) corn
One large yellow bell pepper
GREENS:
One - two jalapeno peppers
One big bunch of cilantro
Limes (the amount of limes you include depends on your personal taste ... I usually do 3 - 4)
PURPLES:
One medium-sized red onion
WHITES:
One medium-sized jicama root (This is key -- it gives the salsa a "fresh" crunch.)
** I know, I know ... you're thinking "Seriously - CANNED tomatoes?" To which I reply, yes ... canned tomatoes. They're good all year long, and the juice in the can adds to the consistency of the salsa. Trust me. Canned tomatoes.
*** I included here bell peppers of all colors (except green -- they're too bitter), but it's really a personal choice. Add the ones you like. I generally try to include the orange ones, since that gives an additional color when the salsa's all finished.
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Nicely done Instructable. I look forward to seeing more great Instructables from you.
By the way, awesome photos!
+5/5 stars.
(added to favorites)