Roasted salsa, pico de’ gallo, chipotle, mango, peach…. there are so many salsa recipes and depending on the ingredients used it can be smoky, spicy, or sweet. What kind of salsa I make depends on if I am going to serve it with some authentic tacos and spanish rice, or if I just want something as a fun appetizer to dip some tortilla chips into. This one is not “authentic” so it is great as an appetizer before any meal and it is delicious!
My husband is part Mexican and he actually refers to salsa as “chili”. When I think of “chili” I think of the kind with beans like “chili con carne” that you load with shredded cheese or put on top of a potato. It has led to some hilarious miscommunication with his family when I show up with “chili” and cornbread when they were expecting a different kind of “chili”. Habits are hard to break and I don’t know that I will ever be able to refer to salsa as “chili”. What do you call it? hopefully not “Pace Picante” 😉
First you core, seed, and then chop small your tomatoes….
Next mince up some lovely red onion…. although why it is called a red onion when it so obviously is purple is just confusing!
And some jalapenos. Do NOT rub your eyes after chopping up these spicy guys….
And if you want some extra yumminess carefully chop up a firm avocado and throw that baby in for some extra yummy creamy goodness. YUM!!!