Have you ever gone to your favorite Mexican restaurant and tried delicious, zesty salsa? Have you ever wondered how it was made? Well wonder no longer! This salsa recipe is quick, easy, authentic, and most of all, restaurant quality. It goes especially well with other types of Mexican cuisine.
Oh the options!
Salsa has got to be one of the most customizable foods you can make. With such a medley of different ingredients that can be added and a whole range of peppers, no two salsas are ever alike. However the core ingredient of tomato is generally the same.
A Spicy Salsa Recipe
When making salsa, starting with a good base is key. This salsa recipe 3 tomatoes, about 1/2 an onion and a bell pepper. Then, depending on the peppers you add, you can make your salsa as mild or as spicy as you’d like! For this salsa, I use 1 jalapeño pepper and 1/2 of a serrano pepper.
This amount of peppers gives the salsa a nice zesty kick while not causing you to breath fire! Everyone who has tried this salsa from my super spicy loving husband to my mild-is-best brother has loved it. It’s great for serving to a crowd because everyone likes it and it makes a lot!
A food processor is essential for making salsa. If you don’t have one I highly recommend getting one. I like the Cuisinart 8 cup processor. It’s easy to use, very powerful, and all the pieces can go straight into the dishwasher. Read more below.
Then all you have to do is prep your veggies and let the food processor do the rest. You’ll have completely homemade salsa from scratch in just minutes. The taste difference is incredible compared to store-bought salsa. This tastes so much more fresh!
Packin’ Some Heat!
Here is a helpful scale to help you determine which peppers to pick for your salsa. If you want a salsa that has a bit of heat but is not too spicy, I recommend sticking to this recipe. We made this recipe using habanero peppers once and it was the spiciest thing I had ever eaten. I could feel the burn all the way in the pit of my stomach. So be careful when venturing into uncharted territory!
350,000-580,000—Red Savina Habanero
100,000-350,000—Jamaican Hot Pepper
Sit Back, Relax, and chill!
And now for the last and important step…putting it in the fridge! The salsa make look a bit too liquidy when it is finished. That’s because it needs to chill in the fridge for about 1-2 hours. After that, it will be good to go!
After that is all finished, you can sever them in these beautiful salsa serving bowls. All the different colors and variety are simply beautiful and hand painted. Check out the link for details.
Hot Pepper Pro Tip
When dealing with hot peppers there are a few precautions you need to take. The juice from the hot peppers can sting if it comes in contact with your skin. I usually do not have any problems with this as I quickly chop the pepper in half and toss it into the food processor. But if you’re handling the pepper a lot or if you go up higher on the Scoville, you might want to throw on a pair of food prep gloves just to be on the safe side.
And if you do end up getting some juice onto your hands there are a few methods to relive the sting.
- Pour isopropyl alcohol over your hands and then wash with dish soap. Repeat if necessary.
- The same method as above but with Vinegar.
- Soak in cornstarch to draw the oil out of the skin and neutralize it.
Did you try my salsa recipe? Too hot, not hot enough? Let us know! I’d love to hear about how the salsa turned out. Try making Taco Seasoning too. Trust me, it’s a cinch. Provecho!