Are you ready for this?
No, seriously. Are you really ready for this? Are you ready to have your world changed, your mind blown, your taste buds tingled and your belly slap happy? Cuz that’s exactly what you’re gonna get if you read any further! Honestly, I feel like it’s my responsibility to properly warn you before you go any further with this. You really need to know what you’re getting yourself into here.
I mean, you already know that not all salsa is created equally, so you really need to know that this one is special. It is set apart. This is the chosen batch. This is the salsa recipe to end all salsa recipes. This salsa is sho’ nuff scrumptious, and it’s so addicting you might need to hook up an IV of the stuff. I’d like to say I’m exaggerating, but I’m totally not, y’all. Trust.
I’ve tried a few different homemade salsa recipes over time. Some were too sweet for my liking, some were too mild, and some I just couldn’t put my finger on what was missing. As I mentioned earlier, not all salsa is created equally. Granted, I can’t really think of a time I had a bowl of salsa I didn’t like, but I was still on a mission to find THE recipe. The one that would be, without question, love after first bite. It needed the perfect amount of heat, the perfect consistency, and the perfect blend of flavors to satisfy my quest.
And sure enough, after I made my first batch using this recipe, my husband took the first sample bite and said, “I think you nailed it, honey!” I then took my first bite with great anticipation and immediately did my happy dance. It was perfect! The consistency was great, the heat was perfect (it’s definitely present, but it doesn’t linger) and the flavors were spot on.
Now I’m just trying to get my hands on more fresh tomatoes before the summer ends. I MUST stock my pantry full of this stuff. I simply must!
If you’re curious and want to give this recipe a try, here’s a free printable version of the recipe I created. Give it a try and let me know how you like it!
- 8 Large tomatoes, peeled
- 1 large sweet onion, peeled
- 4-5 small green bell peppers, seeded
- 4-5 large jalapenos, seeded
- 6-7 small dragon cayenne peppers, seeded (can omit or sub in another type of pepper)
- 6 cloves of garlic, minced (or 3-4 tsp pre-minced garlic)
- 2 tsp cumin
- ⅛ cup salt
- 2 tsp ground pepper
- ⅛ cup white distilled vinegar
- ⅛ cup red wine vinegar
- 1 handful of cilantro
- Peel all tomatoes and remove stems
- Remove stems and seeds from all peppers
- Mince garlic
- Peel and chop onion
- Place all ingredients in food processor or blender and pulse until salsa is at preferred consistency
- Pour ingredients into a large pot and bring to a boil
- Reduce heat and allow to simmer for 10 minutes
- (If canning, process in hot bath for 10 minutes. Remove from bath and ensure all cans seal)
- Serve chilled or at room temperature
By the way, here’s a super easy way to peel fresh tomatoes. This may come in handy when making this salsa recipe!
To get the perfect consistency for my salsa, I rely on my Oster food processor. It’s a kitchen must have for sure!
When I decided to share my recipe with the world, I knew I needed to get some good photos to capture the true beauty of my creation. My husband was trying desperately to sneak a bite of the salsa while I was taking pictures. He’s holding the chip in the picture below. I made him wait until I got the perfect picture, and all the while he was being taunted and tortured because he had to wait to take a bite. Poor thing! Needless to say, he destroyed this bowl of salsa in mere minutes. Every last drop was gone!
Do you enjoy fresh salsa as much as I do? What makes a salsa perfect in your eyes? Do you prefer hot or mild? Leave a comment below and let’s chat!