Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Cilantro, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, garlic, Gold Medal flour, granulated sugar, green bell pepper, Green Giant, green onions, Hershey, Hodgkin’s Mill, jalapeño chili, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, pico de gallo, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, tomato salsa, tomatoes, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
You’ll Never Let Go Of This Awesome Recipe
Ok, I’ll admit it; I have no idea if Lucky Luke is a salsa kinda guy. Not everyone enjoys pico de gallo but it’s definitely one of my favorites! I can still remember the first time I ever tasted salsa. For some it’s a regular item on the dinner routine but when I grew up, we never really had any hot and spicy meals. My Dad wasn’t a big fan of them – neither was my younger brother, so I guess it was easier for my Mom to just make something everyone would enjoy.
Anyway, back to my first salsa! I was visiting a friend in Texas and we went to a Mexican restaurant. Everyone told me they served this amazing salsa that was made from the juiciest tomatoes – they said I had to try it, even if it kills me! No, they didn’t really say that… But the salsa was delish (and very spicy!) and I have been hooked ever since!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Add some red pepper flakes if you like your salsa super spicy and hot!