Homemade Salsa

 

Today's post is one of my favorites to share! There is only one condiment that I use almost daily, and it’s salsa! You can put salsa on so many things throughout the day, or simply munch on it with good ole' tortilla chips. 

I love making salsa on a weekly basis because of its simplicity. Fruit, vegetable, chili, or tomato based; whatever the flavor and heat level, I will try them all! So, in preparation for all of the 4th of July festivities, I wanted to share my absolute favorite salsa recipes.

First, I am sharing our household staple, Restaurant Style Salsa, followed by a Garden Fresh Salsa Fresca. Then, a base Pico de Gallo recipe that I use, which can easily be turned into three different salsas (or more!), simply by adding a few additional ingredients. Last but not least, one of my favorite Black Bean Mango Salsas. 


Restaurant Style Salsa

Ingredients:

  • 2 10oz cans Rotel (diced tomatoes with green chilies)
  • 28oz can whole peeled tomatoes (drained), or about 10 Roma tomatoes
  • 1/4 cup onion, chopped
  • 1 jalapeno, de-seeded and minced
  • 1/2 cup cilantro
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon sugar (optional)

Instructions:

  • Combine all ingredients in a food processor.
  • Pulse to desired consistency, approximately 10 pulses.
  • Refrigerate for 30 minutes to 1 hour, and serve with your favorite tortilla chips.

(Recipe adapted from The Pioneer Woman)


Garden Fresh Salsa Fresca

Ingredients:

  • 2 cups tomatoes, diced
  • 1 jalapeño, de-seeded and minced
  • ½ cup red onion, chopped
  • 1 tablespoon fresh lime juice
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 1/4 cup cilantro (more or less, depending on preference)
  • 1 teaspoon sea salt (to taste)

Instructions:

  • Simply combine all ingredients into a large mixing bowl, or combine all ingredients in a food processor (pulse to desired consistency).
  • Serve immediately or store in the fridge.

Pico 3 Ways

Base Ingredients:

  • 5-6 Roma Tomatoes, diced
  • 1 jalapeño, de-seeded and minced
  • 1 red bell pepper, diced
  • ½ cup red onion, chopped
  • 1 tablespoon fresh lime juice
  • 1 cloves garlic
  • 1/4 cup cilantro (more or less, depending on preference)
  • 1 teaspoon sea salt (to taste)

The following are simple instructions on how to take the basic pico de gallo recipe above and add the following variations:

MANGO

I. LOVE. MANGOS. so naturally I love using mangos to give salsa a new sweet flavor, with a hint of heat from the jalapeños.

  • Add 4 whole ripe mangos. Make sure the mango is ripe, soft and fragrant, so you don't miss out on the amazing flavor the mango will provide. 

STRAWBERRY

This version packs a punch of heat when you toss in a tiny touch of habanero. If you don't have habanero, use additional jalapeños or chili peppers to crank up the heat. You want a nice balance of heat + sweet. 

  • Add 2-3 cups fresh ripe strawberries + 1 teaspoon of habanero.

PINEAPPLE

Pineapple adds so many amazing nutritional benefits, and the cayenne gives it a nice pop of heat to balance the sweet. 

  • Add 1/2 or 1 whole pineapple cored and diced into cubes + 1/4 teaspoon cayenne. 

Instructions:

  • Simply combine all ingredients into a large mixing bowl.
  • Serve immediately or store in the fridge.

If you are feeling really crazy, combine all three in to one big yummy salsa, and throw a party!! You won't regret it!


Mango Black Bean Salsa

Ingredients:

  • 2 mangos, diced into cubes
  • 1 small green or red bell pepper
  • 1 can organic black beans (look for BPA free cans + no preservatives if possible)
  • 1/4 cup chopped cilantro
  • 1 large red onion, finely diced
  • 1 avocado, diced into cubes
  • 1 jalapeno, minced
  • 1 tablespoon fresh lime juice
  • 1 teaspoon sea salt (to taste)

Instructions:

  • Simply combine all ingredients into a large mixing bowl.
  • Serve immediately or store in the fridge.

I love having homemade salsa on hand because it's light, fresh, and full of flavor. It's also loaded with veggies, or you can get creative with non-traditional salsas by adding in a variety of fruits. If you have picky eaters in the house, adding fresh salsa to a meal is a great way to sneak in a few fruits and veggies. Salsa isn't just for tortilla chips. It is incredibly versatile! I love adding salsas to a yummy breakfast scramble or breakfast burrito. You can also mix it in homemade hummus! I have been known to eat mango salsa a la carte. No matter which way you choose to serve salsa to your family, it is sure to be a hit!

Do you have a favorite homemade salsa recipe? If so, post the recipe or link below! 

Don't forget to use #thefencerow on Instagram and Facebook if you try one of these recipes! I can't wait to see what you create! 

 

Design: Linen + Rust Event Design | Photos: Betsy Dutcher