You can’t ever have a party without salsa! So go on and make this Spicy Homemade Salsa for your next Friday night in. Break out the nachos and you’re all set!

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I think this is my all time favourite salsa!  I love it with corn chips (who doesn’t), in wraps, with quesadillas of all kinds, or as  dip for crackers.  This time we served it with the Chicken with Spicy Salsa Quesadillas. They would even go great with the Loaded Veggie Nachos.

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What is This Salsa Like

• Difficulty – This salsa recipe uses 11 ingredients. There is no cooking required and it takes about 15 minutes to put together.
• Serving – This salsa easily serves 6 servings with tortilla chips or as a topping for the Spiced Turkey Tacos or Spicy Steak Fajitas.
• Taste – A fantastic fresh and crisp flavour with a little heat!

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Ingredients

• Tomatoes – I used ripe vine tomatoes for this recipe. They were about medium in size. Make sure the tomatoes you use for the salsa are ripe.
• Green pepper – Green pepper is added to the salsa for texture, colour and a little flavour boost.
• Green onion – I added green onion as an extra flavour to the salsa.
• Red onion – This adds a nice sharpness as well as colour contrast.
• Jalapeños – I used jar jalapeños. You can use any brand that you like. This adds a little extra heat to the salsa.
• Lime juice – Lime juice adds a bit of zest to the salsa.
• Garlic – I used fresh minced garlic.
• Cumin – Ground cumin adds a great flavour to the salsa.
• Chili flakes – I used chili flakes to add extra heat to the salsa. You can add more or less depending on how hot to want the salsa.
• Salt – Salt overall enhances the falvours.
• Cilantro – Fresh cilantro finishes off the salsa perfect. You can easily leave it out if you don’t like it or use parsley instead.

NOTE, The full recipe and instructions can be found at the end of the post in the recipe card.

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Instructions

1. Combine ingredients – In a food processor combine the tomatoes, green pepper, green onion, red onion, jalapenos, lime juice, garlic, ground cumin, dried chili flakes, salt and fresh cilantro.
2. Pulse ingredients in a food processor – Pulse the ingredients on high for about 5 seconds. Remove lid and give a little stir, then return lid and pulse for a further 5 seconds. Continue this process until you have the consistency you like. I usually pulse my food processor about 3 – 4 times.
3. Cover and refrigerate – Remove from food processor and transfer to a serving dish. Cover and refrigerate for about one hour before serving.
4. Serve – Serve with your favourite tortilla chips!

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Recipe Notes

• Choose ripe ingredients – It’s important that the tomatoes are ripe. If they are under ripe, you won’t achieve the flavour profile that you are looking for.
• Don’t over mix – To achieve a nice chunky texture, don’t over pulse the ingredients. You want the flavours blended together but not smooth.

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Substitutions

• Vine tomatoes – I chose this variety because they were were the perfect balance of texture and flavour. Any firm tomatoes would work. just make sure to dice them small.
• Canned Jalapeños – I used canned jalapeños. You could use fresh if they are available or even a chopped chili pepper. If you don’t like any heat, you can just leave it out all together.
• Fresh cilantro – If you’re not a fan, you can leave it out all together. If you would still like a herb, add some finely chopped parsley. Much milder in flavour.

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Serving

I’ve been making this with everything lately, seriously! But it goes great as a dip for nachos, like really good. Also, wonderful as a topping for Fish Tacos, Shrimp Tacos, Pork Tacos with Sriracha Mayo, with the Loaded Quesadillas and so much more!

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!