Craving some chips and salsa?
This salsa recipe is sure to please. Made with with fresh, simple ingredients and takes minutes to put together. The flavor combinations are unbelievable tasty.
I love chips and dip, especially when it’s chips and salsa. I feel like I could just pick and nibble for hours..anyone else have that problem?
This recipe is so easy to throw together and it makes a huge batch. The ingredients are simple and if you like your salsa chunky, you won’t need any extra equipment like a food processor or blender.
Now let’s talk taste factor. If you like a medium to hot tasting salsa, prepare the recipe just as is. If you prefer a little milder spice factor, I would reduce the ground chipotle to a 1/2 teaspoon (or omit it completely) and only use half a jalapeno. Everything else should be left the same.
Something else to consider is the texture. I like a really chunky salsa with tiny chunks of tomatoes, peppers, in this particular recipe there’s even some mango chunks! If you like your salsa chunky, you won’t need a blender or food processor with this recipe. Simply chop the onion, garlic, and jalepeno (that’s your prep) and everything else gets poured into a bowl and mixed together, it’s that simple!
If you prefer a smoother, more restaurant style type salsa, I suggest using a blender or food processor to blend all the ingredients together. With this salsa, the taste and texture are up to you!
- 1 and 1/2 cups crushed tomatoes
- 1 - 14oz can diced tomatoes with green chiles
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon vinegar (regular vinegar is probably best, I used malt because I had it on hand)
- 1 teaspoon ground chipotle
- 1 clove of garlic - finely chopped/minced
- 1/4 cup white onion - chopped
- 1 jalapeno - finely chopped
- 1 large mango - chopped (about 2 cups)
- In a medium sized bowl combine crushed tomatoes, diced tomatoes (no need to drain), sugar, salt, vinegar, and ground chipotle. Stir together so that everything is mixed together well. Finely chop/mince the garlic and chop onion and jalapenos. Add into the bowl with the crushed tomatoes and mix well. Chop and add in mango, mix well. Salsa is ready to serve right away or can be chilled in the refrigerator for 45 minutes to an hour ( I like my salsa a little cold). Serve with chips.
- *The above recipe makes a chunky salsa. If you prefer a smoother salsa, simply put all ingredients in a blender or food processor until smooth, for about 2-3 minutes.
- *The above recipe makes a medium-hot tasting salsa. If you like your milder, reduce the amount of ground chipotle from 1 teaspoon to 1/2 teaspoon (or omit) and use on 1/2 of a jalapeno.