Homemade Salsa

Homemade salsa is too easy to make yourself to settle for the store bought stuff. This recipe is legit!

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It’s Cinco de Mayo! Do you have everything ready for the party you are hosting/attending this evening? Or were you planning to skip out? Well, whatever your plans are I think you should take the few minutes it takes to make this easy homemade salsa.

A friend of mine, Lisa, used to make this salsa for many football parties and other group events (which always involved food) and it was always raved over. Being from Mexico herself I trust her judgement when it comes to homemade salsa.

However, she never made it exactly the same every time, so getting the recipe from her was a challenge. She used to say that she just threw in whatever she had around her kitchen – it’s like getting the recipe for potica from my grandmother all over again.

Finally Brandi was lucky enough to observe the making of this salsa before Lisa moved, and attempted to write it all down. What I have posted here is half of the recipe passed along to me (it makes a lot even in half!) with a couple minor changes.

Want to change up the flavor profile a little by adding more or less of certain ingredients? Evidently Lisa did that all the time so go for it. Or if you are looking for more depth of flavor you should try restaurant-style salsa with chipotle peppers or Caramelized Onion & Roasted Red Pepper Salsa. No matter what flavor profile you choose, this recipe is a great place to start.

Post updated 2/22/17, picture just above is the original

HOMEMADE SALSA

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Yield: 4 cups Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 large tomatoes, chopped
• 1 medium red onion, chopped
• 1 red bell pepper, chopped
• 2 jalapenos, cut in half with seeds
• 2 cloves garlic
• 1 lime, zest and juice
• Half a bundle of fresh cilantro
• 1 tsp tomato bouillon
• 1 tsp salt

Directions

1. Add all ingredients to a blender or food processor*. Pulse until you reach a desired consistency. Adjust seasonings to taste.
2. Serve with your favorite tortilla chips.

Notes

*Note: I used a 10 cup food processor and it fit everything perfectly (and that's only half the original recipe!)

Source: Adapted from Brandi/Lisa, friends of The Spiffy Cookie.

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