It’s fiesta time! So, break out your sombrero, shake those maracas and get ready to paaaaarty with some Homemade Salsa.
I don’t know about you, but I looove the sides of fresh salsa and pico de gallo served at authentic Mexican restaurants. All those fresh and crisp veggies – it’s a snack that’s not only tasty, but super healthy!
Unfortunately, sometimes super healthy means super hard to make. You might be thinking, “Ugh, seriously? All that chopping? It will take forever. Forget it! I’m going to the store to by some salsa in a jar.”
OK, OK. Before you walk out the door, hear me out. What if I told you there’s an easier way? Well there is! Nowadays, there are so many kitchen gadgets out there designed to make your cooking experience easier, and hence, more enjoyable.
This is why I hold a special place in my heart for my food processor.
OK, I’ll get back to the point. And the point isn’t about food processors. For chopping jobs like this one, I would recommend investing in a vegetable chopper, such as the Vidalia Chop Wizard Greg used to make this salsa. It truly beats chopping by hand.
Greg actually got the Vidalia Chop Wizard for Christmas one year during one of those gift exchange games where you steal other people’s gifts and stick them with something they don’t want. Luckily for him, this gift came in quite handy. It has been his go to tool for salsa ever since!
Sometimes, I want a thicker version of salsa (you know, like those jars we were talking about). My trick to thicken up this Homemade Salsa is to add in tomato paste. Either way, you’ll love how easy it is to make!
For Greg’s step by step instructions for making this Homemade Salsa, watch the recipe video below:
- 4 ripe tomatoes
- 1 red onion, peeled
- 1 red pepper
- 1 jalapeno
- 4 cloves of garlic, peeled
- 12 cilantro sprigs
- 1 lime
- 2 tablespoons olive oil
- Kosher salt to taste
- 1 can (6 oz) tomato paste-optional
- Chop tomatoes, onion, red pepper, jalapeno and garlic (be sure to remove seeds from peppers) and add to large bowl.
- Remove leaves from cilantro sprigs. Chop and add to bowl.
- Squeeze lime juice into the bowl.
- Add olive oil.
- Add salt to taste and stir to combine all ingredients.
- Add optional tomato paste for a thicker salsa if desired.
- Refrigerate for 1-2 hours.