Homemade: Fresh Salsa - Spicy
Updated: Jul 30
We aren't a huge tomato sauce kind of family so I had to find another alternative to use our homegrown tomatoes. One simple recipe: Salsa. If your household is anything like mine, salsa doesn't last long here.
That $3-$4 dollar can of salsa will be eaten in one sitting... To me that seems ridiculous. So much money for something so easy to make. This year, I decided while others were canning their tomatoes for sauce, I would try my hand at making my own salsa.
The best part about growing tomatoes and peppers is the endless salsa combos to be made. Salsa can be so versatile and a personal choice. When you go out to a restaurant or buy it from the grocery store, some people stick to a brand they like because it fulfilled their checklist.
Do you prefer your salsa:
- Chunky or Thin?
- Spicy or Mild?
- Classic Ingredients or Add some Fruit?
- Classic Red or Green, Orange or Yellow Salsa?
The options are endless. How you choose to go about it is up to you. If you want less spice, find a pepper that's less spicy. If the salsa is too thin, do less pulsing. Have fun with it!
Buena Mulata Salsa
Prep time: 5 mins Cook time: 5 mins Yield: 2 cup
6-7 Roma Tomatoes, chopped (homegrown)
398ml Canned Diced Tomatoes
1 Large Red Onion, chopped (homegrown)
6-7 Buena Mulata, destemmed. Optional - deseeded (homegrown)
3 Cloves of Garlic, chopped (homegrown)
2 tbsp Oregano, my variety is called Hot and Spicy (homegrown)
2 tsp Ground Cumin
2 tsp Coriander Powder
Some Lemon Zest
Season with Salt and Pepper
1. Combine all ingredients in a food processor and pulse in 1 second bursts until all ingredients are finely chopped.
Seriously! It's that easy.
For enhanced flavour: Salsa always taste better after it's been refrigerated for a few hours.
Serve with: tortilla chips, dollop it over your tacos or wraps or honestly whatever you like cause it's your salsa.
Storage: fresh salsa can last up to 1-2 weeks.