This fresh salsa comes together in about ten minutes in a food processor or blender and is good for snacking or topping entrees such as tacos or fajitas. You can scale back the spice level on this by decreasing the habanero, jalapeño, and/or cayenne pepper. Another option is to seed the peppers. That way, you get the flavor without the heat. I’m a spice-loving girl, if you couldn’t already tell, so you can bet I’m making it as-is! In Texas, we take quick salsa (or any other kind) just about as seriously as we do queso, which is pretty seriously, in case you were wondering. Growing up, I assumed all salsa came in a jar because that’s what I had seen in grocery stores and I never saw the process of how restaurant salsa came to be at our tables when we dined out. I’m so glad my eyes were opened to how easy it is to whip up fresh salsa at any time. I love the taste of it and the jarred stuff just does not compare. This is a quick and basic salsa recipe, so feel free to play with it a little to get it just how you want it.
I’d love to know what y’all put in (or leave out of) your quick salsa. Let me know below in the comments. Thanks for reading!
- 1 can roasted tomatoes
- 1 can roasted green chiles
- 2 Roma tomatoes cut into big chunks
- 1/2 red onion chopped
- 1 jalapeno pepper
- 1/2 habanero pepper
- 4 cloves garlic minced or chopped
- juice from 1 fresh lime
- 2 teaspoons cayenne pepper
- fresh cilantro to taste
- sea salt to taste
Add all ingredients to a blender or food processor and use the pulse setting on either until the ingredients are incorporated and broken down. If using a blender, it may be necessary to add a bit bit of liquid, which can come from the canned tomatoes or peppers.