Here I am with another Mexican-style recipe! ? I didn’t use to like spicy food when I was a child, but thanks to Alberto I love it now and actually Mexican cuisine is one of my favorite ones.
It was the fist time I made salsa using a food processor, I always chop the veggies using a knife, but this recipe is easier and the chunky texture is amazing. If you haven’t got a food processor, feel free to use a knife or even a blender, although your salsa will have a different texture than mine, it will be smooth but delicious as well.
Making sauces at home is extremely easy and you can use natural and healthy ingredients. Store-bought sauces usually have additives or preservatives and some nutrients are lost. This salsa is oil-free and is perfect for sandwiches, burritos, tacos or as a snack with tortilla chips or some crudités (I love carrot sticks!). ?
- I used red chili peppers because I have them handy, although you can use cayenne powder, jalapeños, serrano chili peppers or whatever.
- Feel free to use fresh tomatoes if they’re in season.
- Add your favorite veggies, spices, herbs, don’t be afraid of making your own recipes!
PRODUCT I USED TO MAKE THIS RECIPE (AFFILIATE LINK):
- 2 14-ounce can chopped tomatoes (800 g)
- 2 cloves of garlic
- 1 red chili pepper
- 1 handful of fresh cilantro
- 1 red onion
- 1 tsp ground cumin
- ½ tsp sea salt
- 1 tsp maple syrup
- The juice of one lime
- Black pepper to taste
- I drained the canned tomatoes, but it’s up to you!
- Place all the ingredients in a food processor and blend until your desired consistency is reached.
- Serve immediately or store in a sealed container in the fridge for up to 3 or 4 days.
DID YOU MAKE THIS RECIPE?
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