Salsa is the BEST invention ever…. hands down! It’s low in calories, it’s made with healthy tomatoes and it can be mild or spicy to your preference. What’s not to like?
Buying it is so convenient I know, I’ve done it! I love the stuff and so does my family! BUT I was sick of buying a jar a week. I finally decided to make my own. I scoured the interent looking over salsa recipes from Giada, Paula Dean and Ree Drummond. I mixed up what I liked, changed some things and added some things to make it our own .
These pictures are using some fresh plum tomatoes and it was super tasty. In fact my husband prefers using only fresh tomatoes. Tomatoes can be a hit or miss at the market in the winter as far as ripeness and taste so I convinced him it would still be just as good using canned. He was skeptical, but actually loves it just as much if not a little more!
I love it for the simple fact that canned tomatoes last forever in your pantry which means you can make salsa any time. Perfect for SuperBowl Sunday!!
This recipe is only mildly spicy. If you want to keep the seeds and membrane in the jalapeno you can get more heat from it in the salsa. You could also add some chipotle pepper as well.
To keep the texture chunky just process it a few times. I love me some chunky salsa but the kids prefer smoother so the second time I made it I processed it about 10 times to get it to their liking. Restaurant style salsa is more pureed not chunky. Do what you like is what I say!
It makes a lot but we want a lot. I top salsa on many things and sometimes even in a regular salad! If you want to make a smaller batch skip the whole peeled tomatoes and just stick with the diced for the recipe and reduce the rest of the ingredients by half. You could also just use about 3 large ripe tomatoes instead of canned.
Other Superbowl Snacks you might like:
- Crispy Parmesan Chickpeas
- Homemade Hummus
- Homemade Ranch
- Parmesan Kale Chips
- No Bake Chocolate Coconut Balls
- No Bake Honey Peanut Butter Balls
- Sugar Free Chocolate Brownies
Here’s a picture of the salsa more pureed and typical of restaurant style salsa, YUM either way!
- 1 (28 ounce) can whole peeled tomatoes, drained
- 2 (10 ounce) cans diced tomatoes with chile’s
- 1 cup chopped onion
- 1 cup chopped red pepper
- 1 whole jalapeno, membrane and seeds removed, chopped
- 2 cloves garlic, chopped
- 1/2 cup fresh chopped cilantro
- 1 whole lime, juice
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 tablespoon olive oil
- Place all ingredients in a food processor and pulse 5 times for chunky salsa or up to 10 times for restaurant style.
- Makes about 5 1/2 cups.
- Keep refrigerated.