Jalisco Salsa
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
25-30
ingredients
- 2 white onions, fine diced
- 2 bell peppers, fine diced
- 2 roma tomatoes, chopped
- 2 poblano peppers, diced
- 2 jalapenos, diced
- 4 serrano chilies, fine diced
- 2 nopales, diced (nopalitos are tender cactus pieces)
- 5 garlic cloves, smashed
- 7 ounces Huitlacoche, drained (corn mushrooms)
- 3 tablespoons cilantro, diced
- 2 limes, fresh
- 1 lemon, fresh
- 1 (15 ounce) can pinto beans
directions
- Clean all fresh ingredients and drain very well all canned ingredients to eliminate vinegar taste.
- Dice, chop, or slice everything to your own tastes. Some salsas are very uniform and liquid. Others are very coarse or chunks with little extra liquids. Prepare for yourself.
- Put all into a glass bowl. Squeeze the limes and lemons into the mixture to marinate the salsa. Cover and refrigerate overnight.
- Before serving, drain part off excess liquid, add the beans and let sit a few minutes. Serve with chips of choice.
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RECIPE SUBMITTED BY
MadCity Dale
Madison, Wisconsin
Having spent the last 40 years selling recreational equipment in Southern Wisconsin, I have closed my business and finally have time to cook. I never sold anything that anyone ever "had to have". SO NOW I'M LEARNING HOW TO PREPARE THINGS, FOLKS HAVE-TO-HAVE! Been great fun and love to expermint. My wife says I cook weirdsville. But, someone likes my cooking, and that's what is important to me!