Cajun Salsa

  • Yield : 1
  • Servings : 5 cups
  • Prep Time : 30m
  • Cook Time : 0m
  • Ready In : 30m
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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


Step 1

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.

Step 2

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.

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