Spicy Homemade Salsa – fresh, delicious, and fiery
Salsa is a thing in our house. When I first started dating my husband, he had numerous mason jars of salsa in his apartment. Not much else was there, food-wise, but salsa was a staple. His mom canned it every year and he then stocked the apartment. I never got to try it, though, because I can’t eat onions (and good luck finding salsa recipes without onions!). The next year, though, his mom canned some without onions and gave it to us. Um…where have you been all my life, homemade salsa??
A couple of years ago, I started making my own salsa and experimenting with recipes that I could make without onion. This is my favorite go-to, and it can be canned as well. (Look for a post on that coming soon!)
How do you like your salsa? Mild? Spicy? Burn-the-roof-of-your-mouth?
Do you like it super chunky? Restaurant-style chunky? Smooth?
Luckily, this recipe can be adapted to your exact liking.
For example – if you don’t like spicy, cut the jalapeno and chipotle amounts in half. Right now, I’m nursing, which means limiting the spicy food, so I’ll cut these in half the next time I make it.
If you like to burn the roof of your mouth, double the jalapeno and chipotle. Burn-baby-burn, amiright??
If you like it chunky, don’t blend at the end. If you like it smoother, blend away!
Salsa is so versatile, easy and adaptable – I change it almost every time I make it, depending on what I feel like.
Also – asking for a friend – is salsa considered a balanced diet? I mean, it’s loaded with veggies, so it balances out the chips, right? Chips and salsa are a healthy, balanced meal – who’s with me??
a hearty, spicy salsa that is perfect for chips, chicken, or taco night!
- 25 cups fresh or canned tomatoes
- 1 green pepper
- 1 red pepper
- 1 jalapeno
- 2 chipotle peppers in adobo sauce
- 2-3 banana peppers, fresh
- 1 can (4 oz) diced mild green chilis
- 4-5 cloves garlic, peeled
- 1/2 c. apple cider vinegar
- 1/2 tbsp black pepper
- 1/2 tsp garlic salt
- 2 tbsp salt (or less, depending on preference)
- 1 tbsp cumin
- 1 1/2 tsp smoked paprika
- 2 tbsp lime juice
Quarter your tomatoes, then throw them (in batches) in a food processor or ninja blender and give them a few quick pulses. Pour into a large soup pot or stockpot and simmer them for 10 minutes.
Use a measuring cup and discard 1-1 1/2 cups of tomato juice, unless you like your salsa super liquidy; then by all means, leave the liquid!
Quarter the rest of your veggies and give them a few pulses in your blender or processor. Add to tomatoes and continue to simmer.
Add in vinegar, lime juice and seasonings. Stir and taste. Adjust to desired taste.
Simmer salsa for 2+ hours, or until it has thickened. If you'd like your salsa less chunky, you can either (1) use an immersion blender to blend it up a bit or (2) working in batches, transfer to your blender and pulse to desired consistency.
Let salsa cool and transfer to a large bowl. Refrigerate for 2-4 hours, so that it will get cold and the flavors will settle. Serve with chips, pita bread, veggies, and anything else your heart desires!
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