PostHeaderIcon Salsa

In honor of Cinco do Mayo I decided to share my favorite salsa recipe with you! After trying many different recipes I finally found “the one” salsa recipe that I truly love. I could literally eat this all day and never get sick of it. Yup, it’s that good!

This is super easy and quick to make. Just dump all of the ingredients in a food processor, pulse to your desired consistency, refrigerate, and devour! I love that you can easily make it to fit your taste buds. For instance, you can add more than two jalapenos if you want to really kick up the heat. Also, you can drain the canned tomatoes if you like a thicker salsa. I like to use two jalapenos and not drain the tomatoes. The red wine vinegar is essential to making this awesome salsa so please don’t skip it! This makes a large amount of salsa so be prepared and either buy a lot of tortilla chips (or make your own!) or cut the recipe in half. I usually just buy a lot of tortilla chips. :)


2 fresh jalapeno peppers, seeded and very coarsely chopped
2 garlic cloves
2 large vine-ripened tomatoes
1 (28 oz.) can diced tomatoes (drained or not, depending on how much liquid you want in your salsa)
2 1/2 tablespoons red wine vinegar
2 teaspoons cumin
1/2 sweet yellow onion, coarsely chopped
1/4 teaspoon salt
1/2 teaspoon ground cayenne pepper
1/4 cup fresh cilantro
juice of one lime

In the bowl of a food processor, combine the jalapenos and garlic.  Process until finely chopped.  Scrape down the sides of the bowl.  Add all other ingredients to the food processor.  Pulse in very brief pulses until the vegetables have reached the size you desire (it does not take many pulses so don’t overdo it).  Transfer to an airtight container and refrigerate at least 2 hours before serving to allow the flavors to blend.

Source: slightly adapted from Annie’s Eats


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