Wednesday, August 5, 2015

Texas Salsa

I always look forward to the annual, pot luck pool party hosted by friends, Becky and Dianne, and this year was no different.  Our hosts provided the themed main course of “Tacos.” Guests were asked to bring complimentary appetizers, sides and desserts. I shared my most requested Hot Corn Dip which is always a hit and didn’t disappoint. 

Other guests showed up with typical sides and a few surprise desserts including cream filled churros, but the surprise dish for me was Diane’s ‘Texas Salsa,’ a family favorite passed down from her relatives.  I typically share recipes that I write personally, but since this became one of my ‘requested recipes,’ I thought I would share it with you.

§     1 jar pepperoncini peppers
§     1 4 ounce can chopped green chilies
§     4 14 1/2 ounce cans petite diced tomatoes
§     1 large green pepper
§     2 medium sweet onions, (use sweet onions as white onions are too strong)
§     3/4 cup white vinegar
§     3 cloves garlic, chopped
§     1 teaspoon oregano
§     1 teaspoon cumin
§     2 teaspoons salt
§     5 Tablespoons chopped cilantro


In a food processor, drain and chop pepperoncini and empty into a large mixing bowl. 

Add green chilies and tomatoes.

In the food processor, chop green pepper and onions, add to mix. 

Add remaining ingredients and stir well.

Place in glass or plastic sealed container and refrigerate overnight.

Texas Salsa will keep for several weeks in the refrigerator.  Serve with tortillas or corn chips.  For a printer friendly copy of this recipe, go to Texas Salsa. Enjoy!