I’ll show you how I always keep ingredients on hand to make this fresh salsa. At a moments notice, you can have a delicious fresh snack or appetizer.
FREE Digital Recipe Planner Sticker of this recipe available…read through to find out more.
I had to develop this recipe out of necessity. My family and I were living in Durban, South Africa for 6 months back in 2014. We were feeling a bit homesick and longing for some chips and salsa. I grew up in Texas and always bought pre-made salsa at the store. In Africa, there wasn’t any around. Now, I’ll never buy the jarred stuff again!
RECIPE TIP: STORE INGREDIENTS IN THE FREEZER
In my ingredients pic above, notice the serrano peppers. They may look a bit frosty. That’s because I store them in the freezer. I buy about 6-8 at the grocery store. I wash them and put them in a freezer safe bag to store them in my freezer. This way, when I need to make salsa, I’ve got peppers ready to be diced.
I do the same thing for storing fresh cilantro. I grow cilantro but I don’t always have it year round. So, when I buy a bunch of cilantro I may store it in the fridge for a few days. I keep it in a glass of water. I usually can’t use all the bunch, so I’ll store small bunches in individual freezer bags. When I’m ready to make salsa, I pull out one bag to use. One thing I like about freezing the cilantro is I can break up the frozen cilantro leaves by hand when I first pull out of the freezer. Just smoosh the bag with your hand. (I personally don’t like big leaves of cilantro in my salsa) This ensures that in the processor they will get super-chopped up.
To prep the serrano peppers, start by slicing the edges off and roll the pepper as you cut so that you remove the center core of seeds. Then take a knife and cut any remaining white ribs and scrape out seeds. The ribs and seeds are where the heat is and I like to remove all of them. I like more pepper flavor and less heat. If the final salsa is not spicy enough for you, then you can always add more Green Jalapeno Tabasco sauce to bump up the heat. I like using the green tabasco because it gives you more control on the heat level. Pepper heat can vary and once you’ve put it in there, you can’t take it out!
Even though I’m using a food processor (you can also use a blender), I like to dice up my serrano peppers and onions as well as slice my Roma tomatoes so the processor has less work to do. If you prefer, you can certainly use them in whole chunks if you’re really short on time.
Now to the easy part….put all of your ingredients EXCEPT four of your sliced tomatoes into the processor.
I pulse it a few times to get things moving. Then, I run it on high for a bit until I get things fairly chopped up.
At this point, the salsa will look white-ish pink in color, but everything should be very finely chopped and blended.
Now, with the processor running on low speed, I’ll add in the rest of my tomato slices. This way, the tomatoes will not be as finely chopped as the rest of my salsa, and I’ll have varying sizes of diced tomato in the finished salsa.
You can enjoy right away, or let it chill in the fridge for awhile. At first, it may still have a lot of bubbles from all the processor whirring it just went through, but it will calm down. Serve it with corn tortilla chips. (My favorite are these non-GMO, organic Late July chips) You can even warm the chips in the oven and heat the salsa in the microwave for a different serving idea. Of course, you can also use this salsa on or in any of your favorite Tex-Mex dishes. YUM!
I created this Fresh Salsa recipe as a sticker page that you can add to your digital planner. We sell our recipe and menu digital planner on the store so that you can keep all of your recipes organized and take them with you wherever you go! If you need help adding to your planner, here’s a ‘how-to’ add recipe stickers to digital planners video on our YouTube channel.
Enjoy & be blessed,
This fresh salsa recipe is quick and easy. Use it for a snack, appetizer, condiment or ingredient in a multitude of Tex-Mex recipes. Keep ingredients on hand to make any time!
- 6 large roma tomatoes (sliced)
- 2 tbsp cilantro leaves (adjust to taste)
- 1/4 cup red onion (diced)
- 1 tbsp lemon juice
- 1 tbsp lime juice
- 2 tsp minced garlic
- 10 drops Jalapeno Tabasco Sauce (adjust to taste)
- 1/2 tsp black pepper
- 1 tsp salt
- 1-2 serrano peppers (diced, seeds & ribs removed)
Place all the ingredients EXCEPT four of the tomatoes in a food processor.
Pulse it a few times to get things moving. Then run it on high for about 30 sec. – 1 minute, until things get very chopped up and well blended.
With the processor running on low speed, add in the rest of the tomato slices. This way, the tomatoes will not be as finely chopped as the rest of the salsa, and you'll have varying sizes of diced tomato in the finished salsa.
You can enjoy right away, or let it chill in the fridge.
I store serrano peppers in the freezer until ready to use. Keep washed whole peppers in freezer bag. Frozen peppers are easily prepared and diced.
I do the same thing for storing fresh cilantro. Store small bunches in individual freezer bags. When I’m ready to make salsa, I pull out one bag to use.
SERVING & USING:
This is a versatile salsa that can be eaten right after it’s made, chilled, or heated. It can be used in your favorite Tex-Mex recipes as an ingredient or a condiment.