Sunday, July 10, 2011

Homemade Salsa

Okay, I’ll admit it. I’m kind of a salsa snob. But it’s totally acceptable because I put salsa on pretty much everything. Somewhat similar to my guacamole habits. But salsa can just brighten up any dish. And growing up in the Southwest, there was no shortage of different kinds of salsa!
It only makes sense for me to make my own salsa. Between me and my boyfriend, we go through about 3 cups of salsa a week! I throw it on just about everything from grilled fish, BBQ chicken, steaks, bowls of quinoa and of course to top the age old favorite – nachos!! Homemade salsa is great because it takes almost no prep work and it’s pretty hard to mess up. Just throw a bunch of ingredients into a food processor and give it a whirl!
Today, I wanted to share my all time favorite salsa recipe. It’s a blend of fire roasted tomatoes, fresh cherry tomatoes, jalapenos and chipotle peppers! The chipotles give it that extra kick and smokiness. This salsa makes for an excellent addition to nachos. Or throw a spoonful into your guacamole next time you make some. It’s a winner. You have to make this!
Homemade Salsa
Recipe Type: Appetizer
Prep time: 5 mins
Total time: 5 mins
Serves: 8
  • 1 can (14 oz) Fire Roasted Tomatoes
  • 1 cup fresh cherry tomatoes, sliced in half
  • 1/2 cup white onion, chopped
  • 2 cloves garlic, chopped
  • 1 whole jalapeno, chopped
  • 2 chipotle peppers in adobo, plus 1 tsp of the adobo sauce
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 cup cilantro
  • 1 lime, juiced
  1. Combine all ingredients in the food processor or blender.
  2. Pulse until everything is evenly blended..
  3. Taste and adjust salt and pepper if needed. (Add more chipotle peppers if you like it extra spicy)
  4. Remove from food processor or blender and refrigerate.
Shared from: What's Gabby Cooking Homemade Salsa


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