Stephanie's Homemade Salsa

Salsa Soooo Good, You Could Drink It

I’ve been making this salsa for years and whenever I make it, I find it’s hard not to stand there and eat most of it straight out of the food processor. It’s so delicious and it’s mild enough to keep eating – which can be dangerous if you’re dipping high calorie chips in this low-calorie salsa.  I love how affordable this is to make – I typically have everything I need to make this on hand already, except for the jalapenos.  If I want to make this salsa, I just pick up a few jalapenos for a couple of cents and voila – I can make cheap inexpensive salsa that tastes MUCH better than the expensive stuff at the grocery stores.

I hadn’t made this salsa in a couple of years because my husband doesn’t like spicy food and I didn’t think he’d like it. Much to my delight, when I made it last month, he loved it! He gobbled up his bowl of salsa with his favorite white corn tortilla chips and had seconds. The next thing I knew, he was drinking the last bits from his bowl! That’s why we call this “Salsa Soooo Good, You Could Drink It.”

Click here to Pin my salsa recipe on Pinterest.

Stephanie's Homemade Salsa
Stephanie’s Homemade Salsa – it’s so good, you could drink it!

Salsa Soooo Good, You Could Drink It

Ingredients:
1 28 oz. can of whole tomatoes, NOT drained (I pay 84 cents/can at Winco Foods)
2 or 3 peeled garlic cloves
1 or 2 jalapenos, seeded and veins removed
1 green onion, everything but the roots
1 splash or teaspoon of apple cider vinegar OR lime juice
1 large pinch of oregano
1 large pinch of cumin
1 large pinch of sugar
1 large pinch of salt and more, as needed
1 handful of fresh cilantro, to taste

Directions:
Pour the can of tomatoes into the work bowl of your food processor (mine is a 10 or 11 cup bowl). Add the garlic. I like to rough chop it first so I don’t end up with any huge chunks. One way to eliminate huge chunks is to process everything together first and add the tomatoes last. Sometimes I do that, but for this blog post, I processed just about everything at once.

Salsa: Step 1
Salsa: Step 1

Add the jalapenos, green onion, apple cider vinegar or lime juice, herbs and spices.

Salsa - Step 2
Salsa – Step 2

Process the mixture by pulsing – keep the mixture fairly chunky, but make sure you break up the whole tomatoes, garlic and jalapenos. Add the washed handful of cilantro.

Salsa - Step 3
Salsa – Step 3

Process until it’s the texture you like. I don’t like my salsa to be too smooth, but I also don’t want a giant chunk of jalapeno in my mouth. Taste the salsa and adjust your ingredients accordingly. I usually have to add a little more salt and cilantro at this point. TIP: If you don’t have fresh cilantro, forget about it! I made this salsa for years without cilantro or lime juice. I just used a little apple cider vinegar and it was delicious. I prefer to use lime juice now, since it won’t cause the leftovers to turn into a pectin-like jell-o like vinegar does to tomatoes.

If it’s not spicy enough for you, just add in some more jalapenos!  I make this mild version with 1 – 2 jalapenos because it’s not too hot for most people.

Salsa - Step 4
Salsa – Step 4

Serve immediately with tortilla chips.  I prefer this salsa at room temperature, but it will keep in the refrigerator for five days.  I store any leftovers in re-purposed salsa jars with screw-on lids.  ENJOY!

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