Easy Hot Salsa Recipe
Let Me Tell You About the Time I Discovered This Salsa
Alright, so imagine the scene: it’s Sunday afternoon, everyone’s hungry, game is on, and I realize – oops – we forgot to grab salsa (again) form the store. Panic? Nope, because a few summers ago, my neighbor (shoutout to Gina) taught me this super quick, fiery salsa trick. Now, making this easy hot salsa recipe is kind of a running joke here; the only thing hotter is my bad dance moves when the first bite kicks in. You think I’m kidding, but I’m not. Anyway, this one’s for every time you’ve got chips and not much else, or you just need an excuse to procrastinate cleaning the kitchen.
Why You’ll Love This (Yes, Even When You Think You Won’t)
I whip this up when my family starts sniffing around for snacks (you know the look), or honestly, whenever I can’t be bothered to turn on the oven. My crew loves it because it’s got some real attitude; like, “hello, I’m awake now!” (Note: If you wear glasses, don’t fog them up standing over the steaming bowl. Not that I’ve… okay, maybe once.) Also, when friends come over unexpectedly and see the jar? Instant hero status, I kid you not. Only takes about fifteen minutes, unless you make the classic error of chatting and chopping at the same time. Been there.
What You’ll Need (With My Usual Substitutes)
- 4-5 ripe tomatoes (or a can of diced if you’re in a rush – my brother swears by Rotel, but, honestly, any brand works)
- 1-2 jalapeño peppers (or Serrano if you want extra heat; sometimes I just toss in red pepper flakes – lazy, I know)
- Half a red onion, chopped (yellow onion works too – my grandmother never measured a thing and her salsa hit the spot every time)
- 2-3 cloves garlic, smashed (or garlic powder—a pinch, if that’s all you have—but fresh is nicer)
- A handful of cilantro, chopped (I love cilantro, but some folks think it tastes like soap. If that’s you, just skip it)
- Juice of 1 lime (bottled lime juice in a squeeze, in a real pinch)
- Salt and pepper, to taste (I use kosher salt, but that’s just ’cause it’s what’s in my big jar)
How I Make It (And Where I Can’t Resist a Sneak Taste)
- First, I chop the tomatoes. You want them kind of chunky, but if you like smoother salsa, go smaller (If they’re watery, sometimes I drain the seeds, but mostly I just leave ‘em. It’s salsa, not rocket science).
- Next, toss in the onions and jalapeños. Gently, unless you like cleaning up onion bits all over the counter. Oh, and don’t touch your eyes after handling the peppers (ask me how I know).
- Add the garlic; I sometimes just use the flat side of my knife to mash it a bit before chopping, ‘cause who needs another gadget?
- This is where I add cilantro. Sometimes I add a ton because – well, I love it. But if it’s looking like a small forest, maybe hold back.
- Squeeze your lime in. If you get a seed or two, just fish them out. Or not – calcium?
- Salt and pepper. Start with a little, taste, and add more. At this point, I usually sneak a chip in for a taste test (strictly for quality control, of course).
- Mix it all up. It’ll look a bit messy at first (honestly, sometimes like a salad gone rogue) but within a few minutes, it blends together. If you want smoother salsa, just pulse it a couple of times in a food processor; but I usually leave it rustic.
- Let it sit for ten minutes if you can, but if you can’t – I mean, who’s watching?
What I’ve Learned (The Hard Way)
- If the salsa tastes flat, add another squeeze of lime or a sprinkle of sugar. Weird, but it perks things up.
- Serrano peppers are hotter than you think. Ask my toddler. Well – don’t, but take my word for it.
- Sometimes I forget to seed the jalapeños and pay for it later. Actually, probably better to remove the seeds if you’re not sure about the heat.
- For chunkier salsa, use firm tomatoes. Once, I used overripe ones and basically made tomato soup. Tasted good on eggs the next morning, though.
Some Salsa Experiments (And a Flop or Two)
- Mango Salsa: Swapped one tomato with diced mango. Surprisingly good!
- Roasted Salsa: Charred tomatoes and peppers first. Deeper flavor – totally worth it when I’m feeling fancy.
- Greek Yogurt Add-In: Tried mixing a bit in once. Let’s just say… didn’t make that again soon.
What You Need (But Not Absolutely, Promise)
- Cutting board (a clean one – if you use the one from last night’s chicken, well, don’t say I didn’t warn you)
- Sharp knife (or – and I know some folks will gasp – kitchen scissors for the cilantro, if you’re in a rush)
- Bowl for mixing (I’ve used a pot before when literally every bowl was dirty. Who’s judging?)
- Optional: food processor for smooth salsa. Or a potato masher for rough chopping if your arm’s up for it.
Salsa Storage (If It Lasts That Long!)
Pop any leftover salsa into a jar or container with a lid. Technically, it’ll keep a couple days in the fridge, but honestly—it never makes it past 24 hours at my place. Actually, I think it tastes better the next day, but good luck having any left to find out.
How We Eat It (Besides Just With Chips)
Around here, it’s not just for dipping. We spoon it on eggs (especially when someone accidentally makes scrambled instead of sunny side—that’s me), dollop it on tacos, or, in one memorable week, put salsa on homemade mac and cheese. Weird? Maybe. Delicious? Oh, you bet. It even makes grilled chicken less boring, which is almost a miracle.
If You Ignore Everything Else, Remember This
- Chop everything before mixing. I once tried tossing it all in whole, thinking I’d pulse it later. Let’s just say my food processor still hasn’t forgiven me.
- Let the salsa sit at least five minutes before serving—if you can—but don’t stress it; the flavors mellow a bit and, I dunno, it just tastes more together.
- Taste as you go! Adding too much lime at once is way harder to undo than just squeezing in a bit more later. Learned this the hard way; we called it “sour patch salsa.”
Frequently Questioned (Or Yelled at Me) Stuff
- Can I make it less spicy? Yep, just lose the seeds or use fewer hot peppers. Or swap in bell pepper for color without the heat.
- Can I freeze salsa? Well, you could, but it goes kind of mushy, honestly. Still works as a taco sauce in a pinch! Just don’t expect it to look pretty when thawed.
- Does it have to be fresh lime? Nah! Bottled lime juice is fine. Sometimes I use lemon if I’m out of lime (don’t tell my mom).
- I hate cilantro—what else can I use? Parsley? Or just skip it. The salsa gods won’t smite you.
- Is it kid-friendly? If you go easy on the jalapeño, yes. That said, once my youngest mistook a green pepper for a pickle. Hilarity ensued (eventually).
- Am I supposed to peel the tomatoes? You can, but I never do. Who’s got the time?
- What do I do if it seems watery? Drain off a bit of the liquid, or serve it with a slotted spoon. Nobody’s judging.
- Do I need vine-ripened tomatoes? They’re nice if you have them, but, nope. Canned works, too, especially in winter when the fresh ones just taste like crunchy water.
Somewhere between making a mess and making something delicious is this easy hot salsa recipe. And honestly, if it isn’t perfect, it’s at least yours. Next time you need a snack or just crave something bold, give this a shot—and if it doesn’t work out the first time, well… that’s why we have tortilla chips.
Ingredients
- 4 ripe Roma tomatoes, chopped
- 2 jalapeño peppers, chopped (seeds removed for less heat, optional)
- 1/2 medium white onion, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro leaves, chopped
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
Instructions
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1Combine tomatoes, jalapeños, onion, and garlic in a food processor or blender.
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2Pulse the mixture until you reach your desired salsa consistency.
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3Transfer the mixture to a medium saucepan and cook over medium heat for 5 minutes, stirring occasionally.
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4Remove from heat. Stir in chopped cilantro, lime juice, salt, and cumin.
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5Let the salsa cool slightly. Serve warm or chilled with tortilla chips or as a topping.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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