Who doesn’t love a good salsa recipe? People think that making your own salsa is going to be so much work, but it’s really not. For me, taco night always has to involve homemade salsa, and mine is perfect because it takes 10 minutes and tastes way better than store bought! I like my salsa, and well, everything I eat, extra spicy. So if you don’t like as much heat, just cut down on the jalapeño. Now, let’s get down to business.
First thing’s first, you’re going need a couple of things.
- Roma tomatoes (5)
- Red Onion (1/2)
- Jalapeño (2)
- The juice of 1 lime
- 1 clove of garlic, minced
- Cilantro (about 1/4th cup)
- Salt, pepper, garlic powder (to taste)
I use a medium sized manual food processor to make my salsa. That way I can keep chopping until it’s the consistency that I like. Any food processor would work, I just like to chop it myself. If you like your salsa extra chunky, screw it, just chop it all up by hand! Sounds way too hard though. Anyways, roughly dice the tomatoes, the onion, and the jalapeños (take the seeds out if you like it less spicy). Mince the garlic, and add all of this to the food processor. Chop until it starts to actually look like salsa. Add the lime juice, the cilantro and the spices, chop some more, and then taste. I almost always have to add more salt or garlic powder. Transfer to a serving bowl, garnish with some more cilantro if you’re feeling fancy, and boom. You’re done.
I like to enjoy this salsa over tacos (like my Mushroom Tacos), on top of my Chickpea Taco Salad, or just with chips. If you haven’t had Late July’s Organic Chia and Quinoa tortilla chips yet, you need to. They’re amaze balls. Plus, they make you feel like you’re being extra healthy.
This recipe serves about 4, but I make the whole thing for myself and store it in the refrigerator for up to a week. Side note: the longer it sits, the spicier it gets. Yum.
Let me know if you make this salsa in the comments!
Post a picture of your finished product on Instagram and tag @veganwallflower