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randy's chunky salsa

(1 rating)
Maeflower avatar
Recipe by
Cindy Ruwe
@Maeflower
Edmonds, WA

My husband is a "Closet Gourmet Cook"! He sees a dish a decides to make it his way. This is his version of Salsa that he made yesterday. It was so good I asked him to write it down so I could post it. I made chicken enchiladas last night and added this to the filling as well as used it to top the enchiladas while baking. Delicious!

(1 rating)
method No-Cook or Other

Ingredients For randy's chunky salsa

  • 6-7
    large roma tomatoes, 1/4" diced
  • 3
    large jalopeno peppers, seeded, chopped fine
  • 2
    manzano peppers, seeded, chopped fine
  • 3
    anaheim peppers, roasted, peeled, seeded, and diced
  • 2
    large walla walla sweet onions, medium chopped
  • 1
    orange bell pepper, seeded, 1/4" diced
  • 1
    yellow bell pepper, seeded, 1/4" diced
  • 1
    green bell pepper, seeded, 1/4" diced
  • 1
    bunch cilantro, chopped fine
  • 4
    small, or 2 large limes, juiced
  • 2 Tbsp
    heaping, cumin, blended in salt to taste

How To Make randy's chunky salsa

  • 1
    Mix all ingredients thouroughly. Cover and refrigerate for 2 or more hours. Serve as a salsa dip or as a condiment for mexican dishes.
  • 2
    You can substitute any peppers, per taste or depending on what is in season. You can also adjust the heat per taste, using more or less of the hot peppers.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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