*Put in less spicy peppers in Turkey!
Ingredients
- 2 cans (14.5 ounces each) diced tomatoes (petite or regular)
- 1 can (4 ounces) diced green chiles
- 1/4 cup green onion (thinly sliced)
- 1/4 cup parsley (chopped fresh or cilantro)
- 2 tablespoons lemon juice (or lime juice)
- 1/8 teaspoon black pepper (freshly ground)
- 1 clove garlic (minced)
- 1/4 teaspoon salt (or to taste)
Steps to Make It
- Place a mesh sieve or colander over a bowl and drain the tomatoes. Reserve 1/4 cup of the juices and discard the remaining juice (or save the remaining juice and freeze it to use in a soup or stock).
- Combine the drained tomatoes and reserved 1/4 cup of juice with the diced green chile peppers, green onion, and the parsley or cilantro. Add the lime juice or lemon juice, the freshly ground pepper, garlic, and salt.
- Cover and chill the salsa for at least 4 hours.
- Store salsa in a tightly covered container in the refrigerator for up to 5 days.
- Serve with tortilla chips or along with burritos or tacos. See the tips and variations for more serving suggestions.
Recipe Variations
- To remove the raw, harsh taste, saute the garlic in a few teaspoons of vegetable oil just until softened.
- Add 1 to 2 tablespoons of minced jalapeno chile pepper to the salsa for extra heat.
- Replace the green onions with finely chopped red onion.
- Toss cooked corn, summer squash or zucchini, or green beans with some prepared salsa.
- Top baked potatoes with a few tablespoons of salsa.
- Garnish plain broiled or baked chicken or fish with salsa.
- Top burgers with salsa along with other toppings.
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