anna's salsa

Categories
Dips & sauc
Mexican
Yield
10 Servings
MeasureIngredient
Roma tomatoes; fine chopped
Tomatoes; finely chopped
1 bunch Cilantro; finely chopped
1 medium Red onion; finely chopped
1 clove Garlic; minced
Celery; finely chopped
2 smalls Jalapeno peppers;or to taste
Green chili pepper; or to taste
Serrano pepper; or to taste
1 teaspoon Salt
  Red cayenne pepper; to taste
  Black pepper; to taste

Recipe by: Ann Lyne Combine first six ingredients in a large bowl and mix well. Chop the peppers finely and add to large bowl. Mix salsa well. Add the spices (I normally use about 1-2 teaspoons of the spices) and mix. Let chill in refridgerator at least 1 hour for flavor to combine.

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