This easy homemade spicy tomato salsa has a kick from a combination of fresh jalapeños and crumbled dried chile del arbol. You can whip it up in minutes in a food processor.
Salsa is my pantry security blanket.
I always have a jar at home because it makes me feel safe and secure.
It’s comforting knowing that even a spoonful can transform something in my kitchen that might be lacking in the flavor department or a kick.
I use salsa in eggs and grain bowls, too.
It doesn’t matter if the dish is Mexican, Tex-Mex or fits in another ethnic category.
Salsa adds a spicy, acidic boost that’s good for just about all savory food.
I usually buy my salsa at the grocery.
There are my go-to brands and varieties on the shelves.
With Cinco de Mayo this week, I thought I should put in a little extra effort and whip up a batch from scratch.
Look for the best tomatoes you can.
Out of season, I like to use locally greenhouse-grown vine-ripened tomatoes that I can find in the produce department.
First, I peel the tomatoes scoring an X in the bottom, lowering them into a pot of boiling water until the skin starts to come off.
I also drop the garlic cloves into the bubbling water to make peeling easier.
In the bowl of a food processor, I put the peeled and cored tomatoes and the garlic cloves with jalapeno, dried chili de arbol, lime juice, salt and pepper.
The ideal consistency is smooth, but still a little chunky. So don’t go overboard pureeing in the food processor. Keep an eye on it!
Finally, I stir in cilantro and finely chopped red onions.
Keep it simple and no nonsense. Try this spicy tomato salsa with a bowl of your favorite tortilla chips.
If you want something more elaborate, use your homemade salsa to top sheet pan nachos or baked mushroom kale quesadillas.
This easy homemade spicy tomato salsa has a kick from a combination of fresh jalapeños and crumbled dried chile del arbol. You can whip it up in minutes in a food processor.
If you want thicker salsa, you can drain the excess liquid by placing it in a fine mesh strainer.
Adapted from Epicurious
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