Mary'S Salsa
A hearty, flavorful salsa with a smoky fish twist, blending fresh vegetables, spices, and tender fish for a unique culinary experience perfect for gatherings.
Ingredients
- 12 qt. tomatoes, smashed ⓘ
- 4 green peppers, chopped ⓘ
- 6 medium onions, chopped
- 2 bunches celery, chopped
- 10 to 12 jalapeno peppers or yellow hot peppers ⓘ
- 1/2 c. sugar ⓘ
- 1 scant c. vinegar ⓘ
- 1/4 c. lime juice
- 1/2 to 3/4 c. salt ⓘ
- 3 (12 oz.) cans tomato paste ⓘ
- 6 Bluegills or other small fish ⓘ
- 1 qt. water ⓘ
- 1 qt. diced potatoes ⓘ
- 1 small diced onion ⓘ
- 2 stalks celery, diced ⓘ
- 1 1/2 c. stewed tomatoes ⓘ
- 2 c. shredded cabbage ⓘ
- 1 c. diced carrots ⓘ
- 1 small can okra, diced with juice ⓘ
- 2 qt. chicken broth ⓘ
- 2 tsp. basil ⓘ
Instructions
- Clean the fish and cook it in 1 quart of water for 30 minutes.
- Remove skin and bones from the cooked fish and set aside.
- Save the fish and broth for later use.
- Combine all remaining ingredients except the fish and broth and simmer for 2 hours.
- Add the cooked fish and reserved broth to the mixture.
- Season with salt and pepper to taste before serving.
Tips & Substitutions
For a spicier kick, consider using more jalapeno or yellow hot peppers based on your heat preference. If fresh tomatoes aren't available, canned tomatoes can serve as a substitute, but adjust the salt accordingly since canned varieties are often salted. Using fresh herbs like cilantro can enhance the flavor profile; just add them right before serving. This salsa can also be a great base for dishes like Cee'S Sour Cream Enchiladas.
Serving Suggestions
Mary's Salsa is excellent served as a dip with tortilla chips or as a topping for grilled meats and fish. It pairs beautifully with Tortillas Casserole or can elevate a simple taco night. Consider serving it alongside rice or beans for a complete meal. This dish is versatile and can be enjoyed warm or cold, making it perfect for any gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, gently warm the salsa on the stove over low heat, stirring occasionally to prevent sticking. If the salsa thickens too much, add a splash of water or chicken broth to reach your desired consistency. It can also be enjoyed cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Mary'S Salsa contains roughly 1757 calories, with 36g protein, 301g carbohydrates, and 55g fat. It is an excellent source of vitamin C (462% of the Daily Value), vitamin A (278% of the Daily Value), and dietary fiber (182% of the Daily Value). Note that it is relatively high in sodium, at 1874mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salsa ahead of time?
Yes, this salsa can be prepared a day or two in advance for enhanced flavors. Just keep it refrigerated and reheat gently before serving. The flavors will meld beautifully, making it even more delicious when served the next day.
What can I substitute for the fish?
If you're not a fan of fish, you can omit it entirely or replace it with cooked chicken for a different protein option. Shredded rotisserie chicken works well as a quick substitute and will still provide a hearty texture to the salsa.
Is this salsa suitable for canning?
Yes, this salsa can be canned. Ensure you follow proper canning guidelines to maintain safety and shelf stability. Adjust acidity levels as necessary with vinegar or lemon juice to ensure safe preservation, and process in a water bath canner.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).