After my mild green chilies are roasted, I peel, dice and freeze them to use all year. This colorful zesty salsa is great with chips or served with other dishes.—Terry Thompson, Albuquerque, New Mexico
- 6 Anaheim peppers, roasted and peeled
- 4 large tomatoes, chopped
- 3 green onions, sliced
- 2 tablespoons minced fresh cilantro
- 1/2 to 1 jalapeno pepper, seeded and minced
- 1 garlic clove, minced
- 1/3 cup red wine vinegar
- 1/3 cup olive oil
- 1/2 teaspoon pepper
- 1 teaspoon salt, optional
- In a large bowl, combine chilies, tomatoes, onions, cilantro, jalapeno and garlic. In another bowl, combine vinegar, oil, pepper and salt if desired; stir into vegetable mixture. Cover and chill for at least 2 hours. Yield: 4-1/2 cups.
Originally published as Fresh Salsa in Taste of Home February/March 1997, p45
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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