May 5, 2018

Homemade Fire-roasted Salsa

If you’re reading this, it’s likely because you enjoy a solid, flavor-packed salsa as much as I do.

I can go ham on a bowl of chips and salsa (for real), but I don’t love the preservatives and artificial flavoring that often come in store-bought blends. I prefer to keep it all-natural and real, ya know? While there are some killer, healthy salsas out there, it doesn’t quite compare to homemade. When you make your own salsa from scratch you can make it as spicy as you want, and I dig that.

My mom has been making this salsa recipe for years, and in an effort to grow my recipe book, I finally decided to give it a go — with my own (spicier) twist.

So, in honor of Cinco de Mayo, here’s the homemade, fire-roasted salsa recipe that everyone ’round here has grown to love.

What You’ll Need

1 (28 oz.) can of natural, whole tomatoes with juice
2 (10 oz.) cans of fire-roasted, diced tomatoes with green chiles
1 cup of chopped yellow onion
3 garlic cloves, minced
2 whole jalapeños (you can use less, or more, depending on how much heat you want)
1 pinch of sugar
1/2 teaspoon of pink himalayan salt (or more to taste)
1/4 teaspoon of ground cumin
1 cup fresh cilantro
1 whole lime, juiced
A blender, or food processor

Directions

Add your cans of whole tomatoes, diced tomatoes and chiles in to your food processor. On a cutting board, chop the onions, mince the garlic and slice and de-seed (if you want) the jalapeños, then add it all in with the tomato mixture. Pluck your cilantro off of the stems, and toss them in. Measure out the cumin, sugar and salt and squeeze the fresh lime juice in.

Once everything is in the processor, pulse the concoction until you reach your desired consistency. It’s very (very) important that you pulse (but don’t over-pulse), not blend, to avoid turning your salsa to complete liquid mush.

Give it a taste test, and add more heat (jalapeño), spices or lime juice as needed and pulse once more to stir any additional ingredients. Serve and enjoy!

Note: this recipe makes about three mason jars worth of salsa, so make sure you have something fridge-friendly to store it in.

Happy Cinco de Mayo, friends!

xx, jordan

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