Friday, June 8, 2012

Super Salsa!

Tomato season is here, and to me that means it is time to make LOTS and LOTS of homemade salsa. I absolutely love homemade salsa. When I was young, I would always look forward to the summer time because my mother would make many batches of salsa - and the hotter it was, the happier I was. The only thing that was missing from my mom's salsa was the onions, since my dad is pepper and onion intolerant. 
A few years ago, I started to experiment with different salsa recipes. My salsa would almost always turn out to be too sweet, too salty, or too watery. It was rare if it turned out to be just right,  but I finally found a really great salsa recipe. It is chunky, spicy, and full of flavor.
I think you will really like it too - enjoy!

Super Salsa Recipe
2 jalapenos - roughly chopped, deveined, and seeded (I usually do not take all the seeds out, because I love heat. This is based upon your own heat threshold preference)
3 cloves of garlic, cut in half
1 14-oz can of diced tomatoes, drained
1/2 of a small yellow onion
2 Tbsp. of red wine vinegar
3 large tomatoes
1 Tbsp. cumin powder
1/4 tsp. of cayenne pepper
1/4 tsp. of kosher salt
1 Tbsp. of cilantro leaves
juice of 1 lime

DIRECTIONS: Add the jalapeno and garlic to a food processor. Pulse until finely chopped, then scrape down the sides of the food processor bowl. Add all of the other ingredients to the food processor. Pulse in short pulses until the salsa is at your desired chunkiness. Put in a bowl, cover with a lid, and put in the refrigerator for a few hours before using (to allow the flavors to meld together).  Enjoy with your favorite tortilla chips.

Recipe Adapted from Annie's Eats

*This salsa works great as the filling in the vegetarian taquitos.*


  1. I love this Super Salsa...
    it is easy to made and it is hot..

  2. Thanks, Sandy! I love it too & I'm excited for the tomatoes in my garden to be ready for picking.


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