O Blog Off

Homemade No-Cook Chunky Salsa

Homemade No-Cook chunky salsa

Chunky Salsa

Homemade No-Cook chunky salsa

Homemade No-Cook Chunky Salsa

Homemade No-Cook Chunky Salsa

 

Who loves SALSA?  I DO!  Chunky Salsa!

I love using fresh vegetables from the garden in my Homemade No-Cook Chunky Salsa.

Last years harvest left us with a tomato frenzy. We had so many we were giving them away! Then we got smart and started experimenting with chunky salsa. This recipe for Homemade No-Cook Chunky Salsa is sooooo yummy (I make atleast 1 batch every 2 weeks)!

My husband Scott is addicted! He gets so excited when he sees a fresh jar of the chunky salsa in the refrigerator.

*Hint- If you have extra time you can roast and peel the Jalapeño peppers and the red bell pepper. This adds another flavor profile that is a little smokey and delicious!

This is how to make Homemade No-Cook Chunky Salsa

Chunky salsa
You will need cilantro, tomatoes of any variety, fresh garlic, red bell pepper, jalapeños, red onion, fresh lime.
Next, finely chop all veggies and mince garlic.
Next, finely chop all veggies and mince garlic.
Slice a lime in half and squeeze the juice of entire lime over chopped veggies.
Slice a lime in half and squeeze the juice of entire lime over chopped veggies.
For seasonings you will need salt, black pepper, ground cumin, chili powder and cayenne pepper.
For seasonings you will need salt, black pepper, ground cumin, chili powder and cayenne pepper.
Measure 1/4 teaspoon of each into a small bowl.
Measure 1/4 teaspoon of each into a small bowl.
Sprinkle over the "almost" salsa.
Sprinkle over the “almost” salsa.
Lookin' good!
Lookin’ good!
Give it a good stir.
Give it a good stir.

Homemade No-Cook Chunky Salsa

Store in an airtight container and refrigerate overnight to let the spices absorb.  If you can’t wait….dig in!  It is tasty immediately too!

Gather your vegetables from the garden and make this fresh salsa today! Click To Tweet
Serving suggestions:

*Serve with chips
*As a topper for grilled chicken
*On a toasted baguette for a Mexican style bruschetta
*Use in chili
*On scrambled eggs
*As a topper on chicken
*On an omelet

Get creative and let me know what you think of this recipe in the comments below. Please let me know if you used it in a dish that wasn’t mentioned above. Thanks!

See where I used Homemade No-Cook Chunky Salsa @
10 Toppers For The New Smoked Gouda Triscuts

Click here to see where this post parties!

Thanks for reading!
Happy Blogging !

Homemade No-Cook Chunky Salsa
Chunky Style salsa. No-cook and fresh vegetables= healthy and full of vitamins.
Write a review
Print
For the Salsa Vegetables
  1. 3-4 medium tomatoes of any variety, chopped into small pieces
  2. 1/4 cup red onion, finely chopped
  3. 1/4 cup red bell pepper (or any other color), finely chopped, seeds removed
  4. 1-2 jalapeño peppers, finely chopped with seeds left in
  5. To lower the spice level, you can remove seeds and membranes and use 1 jalapeño
  6. 1/4 cup cilantro, finely chopped
  7. 2-3 cloves garlic, minced (we love garlic!)
  8. 1 lime, halved for juicing
For the spices
  1. 1/4 teaspoon salt
  2. 1/4 teaspoon black pepper
  3. 1/4 teaspoon cayenne pepper
  4. 1/4 teaspoon ground cumin
  5. 1/4 teaspoon chili powder
Instructions
  1. Chop all the vegetables and mince the garlic.
  2. Place chopped vegetables in a large bowl.
  3. Squeeze the juice from both halves of the lime over the vegetables.
  4. Mix the spices in a small bowl.
  5. Add the spices to the vegetable mixture and mix well.
  6. Place the Chunky Salsa in an airtight container of your choice.
  7. Refrigerate overnight to let the spices soak in.
  8. If you can't wait, Dig in! It is delicious either way.
  9. Enjoy!
Notes
  1. Use as a chip dip, a topper for any Mexican dish, on an omelet or in chili! Get creative the possibilities are endless!
O Blog Off http://oblogoff.com/

 

Scroll To Top