How do I stop eating chips and salsa? Do they run out? Or do I die? Or what? The struggle is real! I can not just stop myself from eating the chips and salsa. Whether my husband and I are out at our favorite Mexican dive or sitting at home while watching Stranger Things, I DEVOUR the chips and salsa. Often times leaving little leftover my my hubby – sorry hun! So I thought I better learn how to make some homemade salsa on my own so I can fully enjoy the chips and salsa experience. Because there is nothing better than homemade salsa, am I right? So here is our Can’t Stop Salsa. Can’t stop eating it. Can’t stop making it. Because it is that good!
Now, in my opinion fresh veggies from a farmers market or a garden will result in a more flavorful salsa. Your choice in tomatoes will make or break your salsa. I look for bright, warm red roma tomatoes. I also have used tomatoes on the vine and the salsa turns out a bit thicker so you only need four tomatoes, but it is just as delicious!
Start by cutting the end of your tomato off and then into quarters. You can chop it in half again if you’d like, but it doesn’t really matter too much. Take half of your cut tomatoes and drop them in the blender.
The onion. Probably my favorite veggie to add to everything! TIP: Cut a shallow slice all the way around the onion. Then peel back the skin of the half you will be using. Chop onion fully in half and cut into slices. Put half of the slices in the blender.
How much green bell pepper you use is up to you. I like to use a whole one, but I’d suggest to use at least use half of it. Cut into slices. Put half of the cut peppers in the blender.
Layer the rest of your ingredients in the blender and top it with cilantro.
Pour in your tomato sauce! I use the El Pato, tomato sauce. It gives your salsa a nice kick (not too much spice).
If you use regular tomato sauce, I’d suggest then using a 1 tsp of a cut serrano pepper to add to your flavor. WARNING: If you choose to use the serrano pepper, do not blend it in with all your other ingredients. If you do, your whole salsa will be a fiery one. Wait and add it after you’ve blended everything to mix it in. Then again, if you prefer a big spicy kick, be my guest and mix it. I prefer just enough kick to where I don’t have the snot running, but rather just the sniffles.
Blend! I usually just pulse the blender. If your blender is old and cheap like mine, you’ll probably have to push around the produce with a spoon to help it. I like my salsa a bit chunky. Consistency is up to you.
Cut off the ends of your green onions and chop them into 1/4 inch rounds.
TIP: When it comes to picking out your limes, look for skin that is smooth. Dimpled limes are dryer. Before you cut the lime, roll it with your palm. This will get the juices going. I use about half a lime in the salsa, but this is up to your taste.
Last ingredient! Garlic. Like onions, it is one of the best additions to food. I just use a clove and mince it. Smashing the clove with your knife is the easiest way, or you can use already minced garlic or garlic salt.
Mix in your lime, garlic, and green onion. Grab your chips and enjoy!
Let me know if you liked this salsa in the comments below!
This Can’t Stop Salsa is delicious when paired with carne asada tacos!
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Try my Homemade Cafe Rio Sweet Pork Barbacoa!
| Prep Time | 30 minutes |
| Servings |
cups
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- 5-6 roma tomatoes If tomatoes are smaller, go with 6 tomatoes. You can also use tomatoes on the vine for a thicker salsa.
- 1/2 yellow onion
- 1 green bell pepper
- 3/4 c cilantro More or less according to taste.
- 3 green onions
- 2 cloves garlic Garlic salt can be used instead
- 1/2 lime More or less according to taste
- 1 can El Pato tomato sauce
- 1 tsp salt *optional
Ingredients
|
|
- Cut tomatoes in quarters. Drop half of all the tomatoes in the blender.
- Cut onion in half. Chop into slices. Put half of cut onion in the blender.
- Cut green bell pepper in slices. Put half in the blender.
- Layer the rest of your cut ingredients in the blender.
- Put cilantro in blender. Pour in El Pato Tomato Sauce.
- Pulse blender. For chunky salsa, keep pulse to a minimum. For a smoother salsa, blend more. Pour salsa into bowl.
- Chop green onions into 1/4 inch rounds. Put in bowl.
- Roll lime with palm on the table. Chop in half and squeeze juice into salsa.
- Mince garlic. Add to bowl.
- Mix all ingredients together. Enjoy!
Adapted from: Sherie Clark *For more tips on how to adapt the recipe, see blog post.
