Jalisco Salsa

"This salsa is the result of working with a Mexican cook from Jalisco, Mexico. Several tricks taught to this old dude watching him do lunches at an Italian Restaurant. This final tastes of this salsa are combing the Mexican culture foods to the Italian traditional ingredients. Most ingredients are available canned (drain well) or buy fresh when available. Then again maybe this just tastes damn good!"
 
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Ready In:
20mins
Ingredients:
13
Serves:
25-30
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ingredients

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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

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!
 
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