Go Back
Spicy Homemade Salsa

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
  1. 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. 

  2. 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!

  3. Quarter the rest of your veggies and give them a few pulses in your blender or processor. Add to tomatoes and continue to simmer. 

  4. Add in vinegar, lime juice and seasonings. Stir and taste. Adjust to desired taste. 

  5. 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. 

  6. 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!