You can’t ever have a party without salsa! So go on and make this Spicy Salsa for your next Friday night in. Break out the nachos and you’re all set!
This salsa packs a bit of a punch. Although I’m not normally one for very spicy food, I love this salsa. It’s spicy but not too hot. Like, it doesn’t burn your mouth…hahaha. And if you like hot salsas, just add a bit more heat. Don’t be shy!
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.
I hope you like the salsa friends get a chance to give it a try sometime. I know it’s easy to buy a jar, but isn’t is nice to make your own things sometimes? And with that being said, happy cooking friends and I’ll see you all really soon!
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Homemade Pico de Gallo
Mango Pico de Gallo
Get the recipe!
Spicy Salsa
Ingredients
- 6 medium tomatoes finely diced
- 1/2 small onion finely chopped
- 1/2 small green pepper finely chopped
- Juice of one lime
- 3 Tablespoons white wine vinegar
- 2 Garlic cloves crushed
- 1 Teaspoon ground cumin
- 1 small chili pepper de seeded and finely chopped (can use chilli flakes)
- Salt and pepper
- Small bunch of fresh cilantro finely chopped
Instructions
- Add all of the ingredients to your food processor. Pulse for a few seconds and take a look at it. As everything is already chopped, it doesn’t need much blending. You are basically trying to blend the flavours more and give it a chunky salsa texture. I usually pulse it a few times. When done, remove from the food processor and put through a fine strainer to get rid of excess liquid. You will notice quite a lot of liquid after you put this through the food processor. You will want to keep some of the liquid but not much as it make for an extremely liquidy salsa.
- Once your salsa is ready, cover and refrigerate for several hours before serving. Also note that it can be kept in a jar or airtight container for up to a couple of weeks in the fridge. This salsa can also be preserved in jars with the preserving method. That method I will write up later.
- This salsa is so versatile and can be used in many dishes. Try it out with your favourites!
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.