Sunday, April 13, 2008

Chunky Spicy Salsa

Chunky Spicy Salsa

Salsa is a mandatory ingredient for the total enjoyment of Mexican food. There are lots of good salsas out there, but I like to make it fresh, especially in the summer when the ingredients are all fresh. This salsa is easy to make and much better than anything you can buy. You can use a food processor if you want, but I think that the food processor abuses the ingredients too much. I also enjoy the chunky texture that hand chopping affords.

I use this salsa with my healthy tacos recipe and also for my quick and easy enchilada recipe.


  • 1 Large juicy tomato, diced
  • 1 Tbsp chopped green olive
  • 1 Tbsp dry cured Moroccan or French black olives, chopped
  • 2 Tbsp coarsely chopped cilantro
  • 1 small chopped red onion
  • 2 scallions, chopped
  • 1 pinch of cayenne pepper, increase for more zing
  • 1 Juicy lime
  • 1 tsp olive oil
  • 1 shake of salt
  • 1 turn of fresh ground black pepper


  1. Mix the ingredients.
  2. Squeeze the lime into the mixture.
  3. Stir thoroughly.
  4. Let stand for about 15 minutes, stir again and server.

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