There are a few menu items every grown adult should know how to prepare. Pancakes, a great cup of coffee, whole roast chicken (not as hard as it seems), and a few other things, but especially salsa. Why salsa? Because tacos. And chips. And guac. And it’s a party staple. So, the next time you’re having friends over, whip up some Salsa Fresca and amaze them.
I know we’re in the middle of a pandemic, so you’re probably not throwing any parties right now. But if you’re like me, you are eagerly awaiting when you can send out that e-vite! Until then, use this time to perfect your Salsa Fresca recipe and tailor it just how you like it! So come on, put down the jar of Pace, and let’s get spicy!
First things first. You’re going to need the right equipment. I love using my food processor to make fresh salsa. If you don’t have one, don’t sweat it, a blender or a nutri-bullet will also work fine. Having one of these handy dandy gadgets is not only convenient because it means less chopping (time saver), it’s also what contributes to that authentic salsa fresca vibe. Plus, its safer if your knife skills are new or your knives are dull.
Next, it’s time to select your produce. In my house, we prefer classic flavors such as jalapenos, cilantro, tomatoes, red onion, lime, garlic and a few spices. But, you can experiment with other chilies like Serrano, which is a little more spicy than your standard jalapeno chile. Or, you can opt for Tomatillos, which have a more mild and slightly fruity taste on their own. It’s really up to you and your taste buds.
When it comes to spices, be mindful and be sure to taste them before adding them. You’d be surprised how spicy your salsa can get with just a few dashes of ground Cayenne. Same goes for Red Chili Flakes. Full disclosure, I prefer my salsa to have a bit of a bite to it, but my husband prefers less heat. So, I do my best to accommodate the both of us. This means I’m constantly tasting the salsa and slowly adding in more spice after I’m done processing the ingredients. Other great additions to your Salsa Fresca are Cumin, Chili Powder, and of course salt and pepper.
Are you ready to learn how to make your own fresh salsa?! Well, grab a bag of chips and get comfortable because it’s time to salsa!
Ingredients for this recipe:
- 2-3 jalapenos, sliced ( I used a very large jalapeno for the fun of it)
- 1 red onion, quartered
- 4 garlic cloves, smashed
- 2 large Roma tomatoes, quartered
- 1/2 bunch Cilantro ( no prep needed)
- juice of 3 limes
- ground cumin
- red chili flake (optional)
- *Please note, it is not necessary to dice and chop your ingredients, your food processor or blender will take care of that step!*
- Once you’ve prepared your ingredients, simply add everything into your food processor or blender. Blend until all of your ingredients are pureed. Be sure to do a taste test and adjust as needed. Remember, you can always add more heat, but its a bigger process to tame it down and will require more ingredients. Not necessarily a bad thing as you can make an extra batch and gift it to a friend. Just something to keep in mind.
- **It’s best to let your salsa sit a few hours. This allows the flavors to develop fully. I know I know, but trust me, letting your salsa mingle will make it all that much better, pinky promise.
- Will keep about 1 week in the fridge in air-tight mason jar (if it lasts that long).
That’s it! It’s so easy and delicious! Salsa Fresca is a real crowd-pleaser and you’ll definitely impress your friends and family. So go ahead, give this recipe a whirl and before you know it, you’ll be a salsa making pro!