• Chef Mark’s Salsa

    A great big thank you to Chef Mark Brown from the Facebook community Fun in Being a Foodie!

    It is a long recipe,and makes a large amount but it keeps well and can be used in many dishes as well.


    • 14 Roma Tomatoes diced
    • 8 Tomatilloes diced
    • 1 Yellow Tomato diced
    • 1 Lime Zested and Juiced
    • 1 Lemon Zested and Juiced
    • 1 Cucumber seeded and diced
    • 2 Pablano Peppers seeded and diced
    • 1 Fresno Pepper seeded and diced
    • 1 Jalapeno diced
    • 1 Red Bell Pepper diced
    • 1 Orange or Yellow Bell Pepper diced
    • 1/2 Red Onion diced
    • 1/2 White Onion diced
    • 6 Scallions diced
    • 3 Cloves Garlic mashed and minced
    • 1/2 Bunch Cilantro chopped
    • 1 Can Green Giant Summer Crisp Corn, it is vacuum packed so not much to drain
    • 1 Can Seasoned Black Beans, drained slightly
    • 1 Can Fire Roasted Tomatoes, do not drain
    • 1 Can Rotel Tomatoes with Chilis, do not drain
    • 1 Small Can Crushed Pineapple (or 1 finely diced mango), slightly drained
    • 2 T Kosher Salt
    • 2 T Sugar
    • 2T Cider Vinegar
    • 1 tsp Black Pepper
    • 1 tsp Ground Cumin
    • 1 tsp of a good Chili Powder
    • 1 tsp Mexican Oregano, rub in your hands to release oils


    Combine all items in a large non reactive bowl, let sit, covered, stirring every 30 minutes for 2 hours,then either eat or refrigerate, or both. You can use this in many other dishes, in mexican sauces, in beef or pork taco meat, in enchiladas, burritos, on tacos or tamales. It is just up to your imagination. It is a great, complex salsa, it is even good on nachos. drained as a mexican pizza base, as a soup base. And you can make it as hot or as mild as you like…you can grill some of the items, change the fruits up, it is all up to you.

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