I love going to Mexican restaurants. I love the ambiance. You know, the music, the lighting, the décor. It is all just so happy and inviting while still being relaxing and fun. Being in a Mexican restaurant for me, is like being at home. I can spend all evening there chatting away with my husband or friends, having the time of my life, really enjoying everything.
One thing that I really love about Mexican restaurants, besides the utterly delicious food, of course, is the chips and salsa. I think that little invention is genius. Technically it is a free appetizer so it is definitely a win in my book!
Well, my husband and I love those little chips and dip so much, we eat it at home as snacks all the time. We will serve ourselves a little bowl of salsa with a side of chips and head upstairs (sometimes with the extra bag of chips in tow) and share it while we work on our computers. It is a great snack and so delicious.
There are so many salsa flavors we like, but there is one that stands out the most to us: homemade. Oh yea, we make our own salsa and it is positively amazing.
We eat so much salsa, we realized we were spending too much money on buying it and decided to make it ourselves. We did not start with the intention of making a better tasting salsa, just trying to save some money. However, along the way we realized we could make our own taste even better and even add flavors and ingredients we normally would not. It was such a cool hack we learned and absolutely love it now!
Check out what our friends over at A Spicy Perspective had to say about this:
“Well, we think this is The Best Homemade Salsa Recipe around because it’s healthy, quick to make, offers a fine chunky texture, and is brimming with absurd amounts of flavor.”
Oh yeah, chunky flavorful salsa is my favorite kind!
Homemade Salsa Recipe
- 3 cups chopped tomatoes
- 1/2 cup chopped green bell pepper
- 1 cup onion, diced
- 1/4 cup minced fresh cilantro
- 2 tablespoons fresh lime juice
- 4 teaspoons chopped fresh jalapeno pepper (including seeds)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Stir all ingredients together. Refrigerate. Best to let marinate overnight. But several hours will suffice, if you can’t wait to dig in! Serve chilled.
Source : allrecipes.com
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