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You are here: Home » Food Preparation » Recipes » Appetizers » Texas Style Salsa

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Texas Style Salsa

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Texas Style Salsa | People throughout the North and South American continents love salsa. Which might be an understatement! Every culture and geographical area has their own way of making it. Being native Texans, we like our salsa slightly chunky and with the bold and spicy flavors of cilantro and jalapeños. | TraditionalCookingSchool.com

People throughout the North and South American continents love salsa. Which might be an understatement!

And, every culture and geographical area has their own way of making it. Being native Texans, we like our salsa slightly chunky and with the bold and spicy flavors of cilantro and jalapeños.

The beauty is: many of us can grow all the ingredients right in our own backyard — with the exception of limes and salt. Serve with guacamole to add a southwest flare to any meal. (Or here’s a fermented guacamole.)

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Texas Style Salsa

Being native Texans, we like our salsa slightly chunky and with the bold and spicy flavors of cilantro and jalapeños. This recipe creates a mild salsa, and my 2 year old will eat his fair share. Want to kick it up a notch? Use 2 jalapenos. Makes 1 quart.
Course Condiment, Snacks
Author Katie Baldridge

Ingredients

  • 5 cups tomatoes diced
  • 1/2 onion finely chopped
  • 1 jalapeno de-seeded, finely chopped
  • 1/4 cup cilantro chopped
  • 1 tablespoon lime juice
  • 1 teaspoon sea salt

Instructions

  1. Combine all ingredients and stir well.
  2. Place half of the salsa mixture into a blender and blend on low for 10 to 15 seconds.
  3. Combine the blended and chopped salsa together in a quart jar.
  4. Let sit for 4 hours in the fridge to meld the flavors together.
  5. Devour!

What’s your kind of salsa? What part of the world does it originate?

 

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Appetizers Appetizers (Gluten-Free) Food Preparation Recipes Sauces Sauces (Gluten Free) Side Dishes Side Dishes (Gluten-Free) Snacks Snacks (Gluten-Free) Trim Healthy Mama Recipes

About Katie Baldridge

Katie is a military wife and mother of 4. She is passionate about family, food and serving the LORD. By day you may find her changing diapers, folding laundry, home educating her older children, and cooking three meals a day with a baby on her hip next to a sink of dirty dishes. By night she writes and shares recipes, tips, and tutorials for economical, nourishing and simple gluten-free foods at Simple Foody. Join Katie and the Simple Foody Community on Facebook for encouragement on your journey to healthier living.

Reader Interactions

Comments

  1. Janknitz says

    August 14, 2014 at 12:25 pm

    Out here in California that style is called “pico de gallo” (literally translated as “rooster’s beak” and there are all sorts of stories on the web about WHY it’s called that). Sometimes it’s referred to as “salsa fresca” (fresh salsa).

    I love it better than traditional salsas (which are usually more like a sauce than a relish), but I’m a wimp. No peppers for me. It’s best in the late summer, early fall when tomatoes are at their peak.

    Reply
  2. Janknitz says

    August 14, 2014 at 12:27 pm

    Oh, I should add I have a Mexican friend who makes this by holding the onion or tomato in her left hand with a large and very sharp knife in the right hand, and she chops the veggies very fine right there in her hand, very fast, but NEVER cuts herself. Wow!

    Reply
  3. Jan says

    August 14, 2014 at 3:17 pm

    We make a salsa that is similar to yours, but we heat and can it in large quantities. My family likes it hot and we go through lots of it!

    Reply
  4. Jenny says

    August 14, 2014 at 7:21 pm

    I make ours chunky like that too and pretty much use the same ingredients with the exception that I will add a lot of garlic. I make up a mild batch and then we’ll season our individual servings to taste. I like to add a little bit of dried oregano, a small amount of cumin, and smoked paprika. Sometimes I’ll use chipotle chilis in place of the paprika.

    Reply
  5. Lorri says

    August 17, 2014 at 7:37 am

    This would be pico de gallo in my house. Salsa is more saucy. But we eat both!!

    Reply
  6. Rick says

    August 25, 2014 at 12:28 pm

    I too am a native Texan living in Texas and I too would call this pico de gaillo

    Reply
  7. Jennifer Shafer says

    September 22, 2014 at 2:19 am

    I make mine very similar but we add lots of chunks avocado and sometimes we add cottage cheese for a delicious twist!

    Reply
  8. Shannon says

    August 14, 2017 at 5:04 pm

    Would this recipe be safe for canning if lemon juice were added? How much lemon juice would you recommend?
    Is there a ratio of fresh peppers and onions to tomatoes and lemon juice? Water bath? This is the kind of salsa I want to make but I really would like to can some also and add green peppers and mild yellow peppers.

    Reply

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