baking powder, baking soda, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Clabber Girl, Cumin, domino sugar, eat, Eggland's Best eggs, food, garden salsa, Gold Medal flour, jalapeno, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, onions, Peppers, recipe, restaurant style salsa, Rotel, tomatoes, TruMoo milk, Wesson vegetable oil
Have you got your garden planted yet? I finally got my seedlings going by the window in my home. Soon, they’ll be transplanted to the outdoor garden. i cannot wait for bushels upon bushels of fresh produce. Do you know what I do with all of that produce? I make salsa!
Nothing beats garden fresh salsa that tastes like it came from your favorite restaurant. Not tooting my own horn, but I believe my salsa tastes better than any you can buy at the store. Red, ripe tomatoes, crisp onions, and bright bell peppers all intermingling together in a bowl to make a wonderful dip for your tortilla chips. Yum! What veggies do you enjoy tossing into your salsa pot?
Recipe courtesy of The Pioneer Woman.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.
Quick Tip: Turn up the heat on your salsa by adding in a variety of hot peppers like jalapeno, ghost, and habanero.