- Course: Appetizers
- Yield : 1
- Servings : 5 cups
- Prep Time : 30m
- Cook Time : 0m
- Ready In : 30m
- Add to Recipe Box
This variation of Mexican salsa substitutes the common ingredients (for the most part) for ingredients found in the Cajun pantry. You can make it hot or not! I fixed this salsa for my nephew’s graduation and it was a success. If I had had more time to marinate, it would have been entirely too awesome. Great for Super Bowl or Mardi Gras get-togethers.
- 4 - 6 large fresh tomatoes, finely chopped
- 1/3 cup olive oil or canola oil
- 1 - 2 large shallots, minced
- 5 - 8 scallions, finely chopped
- 1/4 cup chopped parsley
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 - 2 fresh or roasted jalapenos, seeded
- 1/4 cup diced red onions
Mince all ingredients. If you want it a little less hot, you can substitute one hatch pepper for the jalapenos to reduce the heat but keep the pepper flavor. One jalapeno is not really hot; but it does give a nice bite to the salsa. Make sure to keep and use the juice from the fresh tomatoes when you are mincing the tomatoes.
In a large glass bowl combine all the ingredients. Refrigerate and chill in a covered container for at least 24 hours for best flavor. Serve with your favorite chips, meat or fish.