Homemade Salsa Picada ~ my favorite salsa

This salsa is full of crunchy, fresh garden flavor. Using red & yellow tomatoes makes it very colorful.

Growing up in California means I started eating Mexican food at very young age.  As I've mentioned before, it's my comfort food.  One of my favorite Mexican foods is salsa. I love salsa.  I love eating salsa.  I love making salsa.  Did I mention I love salsa?

OK, now that I've made that abundantly clear, (heehee)  here is the recipe for my 'famous' fresh chopped, veggie packed, can't stop eating it until it's all gone Salsa Picada.  It's PERFECT  anytime (breakfast, lunch or dinner) or with any dish you want to give a Mexican flair to.  Serve it as a dip, as a topping, as a chunky sauce, as part of a filling...you get the idea.  But I must say, I think it really shines simply served in a bowl, as a dip for a big basket of warm tortilla chips.  Served with an ice-cold bottle of Mexican cerveza & you've got all you need to get a fiesta started.

I grow red & yellow tomatoes every summer ~ along with cilantro, onions & a bunch (no pun intended) of other veggies.  I look forward to the tomato harvest every year, because it means I can get my fix of homemade, homegrown salsa.  Sometimes it's the simple things that are the best.  Hope you enjoy this salsa as much as we do ~ it's addicting!

                                           Happy Cinco de Mayo!!

Salsa Picada                                                                       
makes approx. 5 cups

3 cups       TOMATOES, chopped (about 4 medium tomatoes)
1/2 cup      ONION, finely chopped (about 1/2 medium onion)
1 cup         CILANTRO, chopped (about one bunch)
2 Tbsp.      LIME JUICE (about one fresh lime)
3 tsp.        CUMIN
2 tsp.        CIDER VINEGAR
1 tsp.        OLIVE OIL
1 1/2 tsp.   SALT (or to taste)
1/4 tsp.      PEPPER (or to taste)
1/8 tsp.     GROUND CHIPOTLE PEPPER  (optional)
3 cups       prepackaged shredded COLESLAW MIX


1.)          Toss first 10 items together in a large mixing bowl
2.)          When mixed thoroughly, add in the COLESLAW MIX & toss again      
3.)          Let chill for 1 hour, tossing a few more times
              (The cabbage will wilt down as the salsa chills)
Serve with tortilla chips. Also great on fish tacos, nachos, burritos & just about anything!

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