PIKA SALSA SAUCE
Make and share this Pika Salsa Sauce recipe from Food.com.
Provided by Outta Here
Categories Sauces
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In a food processor pulse tomatoes, peppers and garlic until coarsely chopped.
- Pour into a medium size bowl and add the remaining ingredients and thoroughly mix.
- Add salt and black pepper to taste.
- Chill before serving.
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Judy Lynn Turner
[email protected]This salsa is so good, I could eat it every day.
Rao Saleem
[email protected]I've been making this salsa for years, and it's always a crowd-pleaser.
Dezi Munguia
[email protected]This salsa is a little bit spicy, but it's not too hot. It's perfect for people who like a little bit of heat in their food.
Destaney Adams
[email protected]I made this salsa for a Mexican-themed dinner party, and it was a big hit. Everyone raved about it.
Ivan 5 Duran
[email protected]This salsa is a great way to use up leftover tomatillos.
Courage Osarobo
[email protected]I love that this salsa is made with fresh ingredients. It tastes so much better than store-bought salsa.
oladele omojola
[email protected]This salsa is perfect for a summer cookout.
Shanto Masud
[email protected]I've never made salsa before, but this recipe was so easy to follow. I'm definitely going to make it again.
Mrs FAISAL Faisal shah
[email protected]I'm not a huge fan of spicy food, but this salsa is just the right amount of heat for me.
Shehab hossen
[email protected]I made this salsa for a party last weekend, and it was a huge success. Everyone loved it!
Ahmed Badawy
[email protected]This salsa is so easy to make, and it's always a hit with my family and friends.
Bulelani Doctor
[email protected]I love the bright, fresh flavor of this salsa. The tomatillos and lime juice give it a nice tanginess, and the cilantro and jalapeño add a bit of heat.
Md Ruby
[email protected]This salsa is a delicious and versatile sauce that can be used on tacos, burritos, enchiladas, or as a dip for chips. It's also great on grilled chicken or fish.