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Quick, Easy & Delicious - Fresh Salsa Recipe

Updated: May 4, 2023


So when I say quick and easy, I really should specify that it is quick and easy for YOU,

because this salsa recipe has taken me years to perfect. Which is kind of crazy when you think about it since it is a relatively simple recipe. But it took me year after year of slow and


methodical tweaking to get this recipe exactly how I wanted it. And ever since cracking the code to what I think is the up there with the best there is, it's hard for me to eat any other kind. So without further ado, here is a quick, fresh salsa recipe that is easy to make in batches (although if your household is anything like mine those batches however large won't last long).




Homemade salsa recipe


INGREDIENTS:

  • 5 Roma Tomatoes

  • 1 Yellow Bell Pepper

  • 1 Jalapeño (seeded)

  • 1 clove of garlic

  • Handful of cilantro

  • Juice from 2 limes

  • 1 tsp cumin

  • 1/2 can of diced tomatoes (optional)

  • Salt & Pepper to taste



DIRECTIONS:


Rough chop the tomatoes, bell pepper, jalapeño, cilantro and red onion.


Mince the garlic and combine all ingredients into either a food processor or a blender and pulse to combine thoroughly. However long you pulse will depend on the consistency you want your salsa to be (less time will give you more of a pico consistency, more time for a more blended, creamier consistency).


Taste and add additional salt and lime juice as needed.


Store in an airtight container in the fridge (just like with my ranch dressing, I store it in a large, wide mouth Mason Jar - I keep several of these on hand to store ranch, homemade salsa, or even fresh vegetables or herbs, and also keep some small ones on hand for smaller batches of things like chimichurri sauce). As long as you don't cross contaminate it (don't dip things directly into the container), then stored in an airtight container your salsa should last up to two weeks in the fridge (assuming you started off with fresh ingredients).


Quick tip: if you like it a little on the spicy side, then keep some of the seeds from the jalapeno. The seeds are where most of the heat comes from in peppers, so the more seeds you use the hotter the salsa will be.


Try it on:

  • Scrambled eggs

  • Burrito bowl

  • Grilled chicken salad

  • Enchiladas and Tacos

  • Tortilla soup

  • Mexican Rice



Don't forget to grab a copy of my Recipe Book here to store all of your recipes for future use! Once you try it, leave a note in the comments with your thoughts!




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