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bomb-diggity bacon salsa

The other day I was watching the Food Network (shocker), and saw that my old friend Trisha Yearwood now has a cooking show (coincidentally, she also does Zumba). I already had an appreciation for Trisha, but this knowledge brought it to a whole new level. Turns out she’s a pretty accomplished cook too, and makes her salsa with…wait for it…
I’ve been dying to try the recipe ever since. Needless to say, I finished off my bag of chips (I’m going to need to start looking for something else to put this salsa on).
Below is a slightly modified version of her “Salsa Ranchera” (see original recipe here). Salsa Ranchera just didn’t quite capture the greatness of the recipe, so I also modified the title.

NOTE: I know everyone’s spiciness preference is different, so you will want to adjust this recipe to your taste. I thought two peppers made it just a little too spicy (my lips were burning). If you don’t like any heat at all, I would probably just replace the serrano pepper with a green bell pepper. If you’re not as much of a pansy as I am, go for two.
bomb-diggity bacon salsa | anna's bananas

bomb-diggity bacon salsa | anna's bananas

bomb-diggity bacon salsa | anna's bananas

5 from 1 reviews
bomb-diggity bacon salsa
Prep time
Cook time
Total time
  • 6 slices thick-sliced bacon, cut into strips
  • 4 medium tomatoes, chopped
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 serrano pepper, de-stemmed, de-seeded, and finely diced
  • ½ tsp cumin
  • 1¼ tsp salt
  • ¼ tsp salt
  1. In a large saucepan, cook the bacon until it gets brown, but before it gets crispy. Add tomatoes, onion, garlic, pepper, cumin, salt, and pepper to the pan. Bring to a boil, then reduce to a simmer. Simmer for ten minutes. Serve warm.

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