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!). ?
Tips:
- 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):
Simple Restaurant-Style Salsa
- Prep: 10 mins
- Total: 10 mins
- 8
- Sauce
- Mexican
Servings 8
You’re going to love this simple restaurant-style salsa, is so tasty, spicy and you just have to blend all the ingredients in a food processor.
Ingredients
- 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
Instructions
- 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?
Please leave a comment below or tag a picture #simpleveganblog. We’d love to see what you cook!
Can you store in freeze and freezer?
Hi! Feel free to store it in freeze and freezer 🙂
I made this the other day with fresh tomatoes, at first it was too liquidy. I put it in a pan, heated it up to try and reduce the water content, then thickened up with some rice flour. Once cooled again it was perfect! Great recipe
Hi Stef! You can also add some nutritional yeast to thicken the salsa 😉
Oooh, I’ve never tried making an uncooked salsa with canned tomatoes, that would be fast! I might have to give this a whirl. Bet it would be good with some dried (and rehydrated), smoked chilies too!
Hi Allysia! It sounds awesome 😉 Hope you like it!