Are you a chips and salsa fan? Or maybe you have a bumper crop of tomatoes and are looking for something new to make with them. Get ready for this easy Spicy Salsa recipe.
In less than 20 minutes you can make your own salsa as spicy and chunky as you like it.
Read on to learn how to spice up your meals with this easy homemade salsa.
Normally, I make fresh salsa. Just chop up the ingredients and serve without cooking. But this recipe is cooked so it is more like the salsa in jars at the store.
Except I can adjust how spicy it is or how chunky I want it. To make it milder, use ½ of the jalapeno and omit the pepper flakes. If you want it spicier, add more or use a spicier pepper.
Ingredients for Spicy Salsa
The ingredients are all easy to find in the produce and spice aisles of your grocery store.
Produce
- tomatoes
- yellow onion
- green bell pepper
- jalapeno
- lime juice
- fresh cilantro
Spices and Oil
- olive oil - or other neutral cooking oil
- Mexican oregano - Italian oregano is a fine substitute
- smoked paprika - sweet paprika is okay, but the smokey flavor is better
- crushed red pepper flakes
- salt and pepper
How to Can Spicy Salsa
The recipe below makes about 1 cup which is perfect for a single meal. But, if you want to make a larger batch, you can easily can it in Mason jars to enjoy later in the year.
Plan on one half pint jar per two tomatoes. Both half pints and pint jars should be processed in a water bath canner for 20 minutes.
If you are new to water bath canning, I recommend you learn the way I did, from the experts at Ball (the makers of mason jars). They cover the materials needed, safety precautions and general how tos.
Farmers Market Week
Head to the Farmers Market, produce stand, your garden, or even your neighborhood grocery store to get some in season summer produce to create some of these fabulous recipes:
- Sweet Corn Risotto by A Day in the Life on the Farm
- Fresh Blueberry Not-Too-Sweet Drop Biscuits by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Homemade Strawberry Dessert Topping by A Little Fish in the Kitchen
- Roasted Heirloom Tomato Soup by Rave About Food
- Thetcha by Magical Ingredients
- Taco Sloppy Joes by A Kitchen Hoor's Adventures
- Roasted Brussels Sprouts with Bacon by Karen's Kitchen Stories
- Strawberry Goat Cheese Salad by Art of Natural Living
- Zucchini Coffee Cake Muffins by Jolene's Recipe Journal
Recipe
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ medium yellow onion (diced small)
- 1 medium green bell pepper (diced small)
- 1 medium jalapeno (finely chopped)
- salt and pepper to taste
- 2 large tomatoes (seeded and chopped)
- ½ teaspoon dried Mexican oregano
- ¼ teaspoon smoked paprika
- ¼ - ½ teaspoon crushed red pepper flakes
- ¼ cup water
- 2½ tablespoon fresh lime juice
- 2-3 tablespoon fresh cilantro (finely chopped)
Instructions
- Heat olive oil in a medium saucepan over medium-high heat. Add onion, bell pepper, and jalapeno. Season with salt and pepper, to taste. Cook until the onion and peppers become soft about 4-5 minutes.1 tablespoon extra virgin olive oil, ½ medium yellow onion, 1 medium green bell pepper, 1 medium jalapeno, salt and pepper to taste
- Stir in tomatoes, oregano, paprika, red pepper flakes, and water. Reduce heat to medium-low. Continue cooking, stirring occasionally, for another 4-5 minutes.2 large tomatoes, ½ teaspoon dried Mexican oregano, ¼ teaspoon smoked paprika, ¼ - ½ teaspoon crushed red pepper flakes, ¼ cup water
- Remove from heat and set aside to cool for a few minutes. Puree mixture with an immersion blender, leaving slightly chunky, or transfer to a regular blender or food processor and pulse a couple of times until blended.
- Transfer salsa to a bowl. Stir in fresh lime juice and cilantro. Serve immediately or cover and refrigerate until ready to serve.2½ tablespoon fresh lime juice, 2-3 tablespoon fresh cilantro
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Until next time, happy eating!
~Audrey
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