RANDY'S CHUNKY SALSA

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Randy's Chunky Salsa image

My husband is a "Closet Gourmet Cook"! He sees a dish a decides to make it his way. This is his version of Salsa that he made yesterday. It was so good I asked him to write it down so I could post it. I made chicken enchiladas last night and added this to the filling as well as used it to top the enchiladas while baking. Delicious!

Provided by Cindy Ruwe @Maeflower

Categories     Other Appetizers

Number Of Ingredients 11

6-7 - large roma tomatoes, 1/4" diced
3 - large jalopeno peppers, seeded, chopped fine
2 - manzano peppers, seeded, chopped fine
3 - anaheim peppers, roasted, peeled, seeded, and diced
2 - large walla walla sweet onions, medium chopped
1 - orange bell pepper, seeded, 1/4" diced
1 - yellow bell pepper, seeded, 1/4" diced
1 - green bell pepper, seeded, 1/4" diced
1 - bunch cilantro, chopped fine
4 - small, or 2 large limes, juiced
2 tablespoon(s) heaping, cumin, blended in salt to taste

Steps:

  • Mix all ingredients thouroughly. Cover and refrigerate for 2 or more hours. Serve as a salsa dip or as a condiment for mexican dishes.
  • You can substitute any peppers, per taste or depending on what is in season. You can also adjust the heat per taste, using more or less of the hot peppers.

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