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Home » Plant-Based Recipes » Appetizers + Snacks » Simple Spicy Salsa

Simple Spicy Salsa

By Randi Tisdall · Published: Jan 18, 2021 · Updated: Dec 10, 2021 4 Comments This post may contain affiliate links.

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This homemade spicy salsa is SO GOOD, it will remind you of chowing down on chips and salsa at your local Mexican restaurant. Only this time, there’s no one to stop you from downing the entire bowl before dinner. Easy to make, this salsa takes less than 5 minutes.

Want to have a fiesta? Then be sure to make my easy healthy guacamole and serve it up with these bean and cheese vegan chimichangas. You can also serve this salsa with my avocado quesadillas and this cashew nacho cheese sauce for a healthy lunch.

above shot of spicy salsa and tortilla chips.

I miss Mexican restaurants.

The festive decor. The mariachi music. The fact that I don’t have to cook. The blending smells of beans and cheese and spices in the air. The rise and fall of sizzling fajita sounds passing by the table. The chatter of people talking and laughing. Forks and knives moving over plates, glasses thumping down on tables.

My husband making jokes with the waiter. My daughters flipping through the menus. My son scribbling crayons on paper.

Picture of child hand dipping a tortilla chip into salsa.

But one of my favorite parts is when your presence is rewarded with a hot basket of crunchy tortilla chips and spicy salsa. Mmmmmmm salsa.

I love salsa SO MUCH, it’s hard not to fill up on it before my meal actually comes. But the act of dunking, crunching, and feeling that delicious blend of tomatoes and onions and peppers hit your taste buds is so addicting— it makes me keep coming back for more…and more.

And this homemade salsa is so insanely good, it will make you remember what it felt like to enjoy Mexican restaurants before the madness of 2020 and beyond.

Picture of child hand lifting tortilla chip out of salsa.

The best salsa in less than 5 minutes

Y’all, let me tell you with full confidence that this salsa is seriously the best salsa EVER. I love this salsa because:

  • It’s refreshing. Using fresh ingredients like onions, green bell pepper, celery, and hot peppers, you get a flavor profile that kicks that jarred salsa to the curb.
  • It’s EASY. Seriously, no brainpower required to make this salsa. Just add all the ingredients to a food processor (or high-powered blender) and blend.
  • It’s fast. This salsa literally takes less than 5 minutes. Just chop, blend, and serve.
Picture of salsa and chips on cutting board.

Frequently Asked Questions

Does this salsa have to be spicy?

Nope! For a milder salsa, add ¼ of the pepper called for. Or, if you’re sensitive to spicy foods, you can remove the hot pepper completely. Keep in mind that the type of pepper used adds a specific type of flavor– for this recipe I used serrano. But you can experiment with other peppers, such as jalapeño, cayenne, or habanero.

Can I freeze this salsa?

I have never tried freezing this salsa, but I don’t see why you couldn’t freeze leftovers. Just seal portions in freezer bags and lay flat before freezing. To defrost, I would thaw the salsa in the fridge overnight.

Can I double this salsa recipe?

Yes! Just keep in mind that I use an 11-cup food processor for this recipe, so you may need to run it in batches.

Can I preserve (jar) this salsa?

Tomatoes are generally on the YES list for preservation and canning. Please follow standard canning practices when jarring this salsa.

Close up picture of fire-roasted diced tomatoes in a bowl.

Ingredients needed

What you need (please check the recipe box below for exact measurements):

  • Canned fire-roasted diced tomatoes
  • Red onions
  • Celery
  • Green bell pepper
  • Cilantro
  • Serrano pepper
  • Ground cumin
  • White wine vinegar
  • Sugar
  • Lime juice
  • Salt (I use Himalayan pink salt)
Overhead shot of all the ingredients you'll need to make this salsa recipe.

How to make it + video

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1. Add all ingredients to a food processor (I use an 11-cup) or a high-powered blender. Process for about 5 seconds (everything should chop up almost instantly, and you want it a little chunky, not pulverized).

Picture of step one. Add all ingredients to a food processor.
Picture of step one, salsa ingredients blended in food processor.

2. Taste and adjust salt if necessary. Serve immediately OR transfer to a container and refrigerate. Best if eaten within 3-5 days of making.

Picture of dipping a chip in salsa.

Allergy Information and Notes

  • This salsa is 100% vegan, gluten-free, nut-free, oil-free, and soy-free.
  • Switch it up by adding red bell peppers, kale, or spinach. Stir in extras (after mixing) such as canned corn or beans (rinse thoroughly before adding).
  • Don’t want the spice? Leave out the serrano pepper or cut back on it.
  • Serve this salsa with your favorite Mexican dish, or with crispy tortilla chips!

For more dips and Mexican recipes:

  1. Healthy Guacamole
  2. Easy Vegan Nacho Cheese
  3. Quick Avocado Quesadillas
  4. Vegan Taco Meat

Simple Spicy Salsa

Randi Tisdall
This homemade spicy salsa is SO GOOD, it will remind you of chowing down on chips and salsa at your local Mexican restaurant. Only this time, there's no one to stop you from downing the entire bowl before dinner. Easy to make, this salsa takes less than 5 minutes.
4.80 from 5 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Total Time 5 mins
Course Appetizer, Condiment
Servings 10
Calories 27 kcal

Equipment

  • Food processor OR high-powered blender.

Ingredients
 

  • 28 oz fire-roasted diced tomatoes (canned)
  • ½ red onion, sliced
  • ½ green bell pepper, sliced
  • 2 stalks celery, sliced
  • 1 serrano pepper, sliced
  • handful fresh cilantro
  • 1 tablespoon white wine vinegar
  • 2 teaspoons sugar
  • 1 teaspoon ground cumin
  • half a lime, juiced
  • salt, to taste (I use Himalayan pink salt)

Instructions
 

  • Add all ingredients to a food processor (I use an 11-cup) or high-powered blender. Process for about 5 seconds (everything should chop up almost instantly, and you want it a little chunky, not pulverized).
  • Taste and adjust salt if necessary. Serve immediately OR transfer to a container and refrigerate. Best if eaten within 3-5 days of making.

Notes

  • For a milder salsa, add ¼ of the pepper called for. Or, if you’re sensitive to spicy foods, you can remove the hot pepper completely. Keep in mind that the type of pepper used adds a specific type of flavor– for this recipe I used serrano. But you can experiment with other peppers, such as jalapeño, cayenne, or habanero.
  • Switch it up by adding red bell peppers, kale, or spinach. Stir in extras (after mixing) such as canned corn or beans (rinse thoroughly before adding).
  • Serve this salsa with your favorite Mexican dish, or with crispy tortilla chips!
Storage and canning:
  • This salsa keeps in the refrigerator in an air-tight container for up to a week, but best if eaten within 3-5 days.
  • I have never tried freezing this salsa, but I don’t see why you couldn’t freeze leftovers. Just seal portions in freezer bags and lay flat before freezing. To defrost, I would thaw the salsa in the fridge overnight.
  • Tomatoes are generally on the YES list for preservation and canning. Please follow standard canning practices when jarring this salsa.
 

Nutrition Information

Calories: 27kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 130mg | Potassium: 45mg | Fiber: 1g | Sugar: 3g | Vitamin A: 384IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 1mg
Tried this recipe? Tell me about it + share!Comment and let me know how it was! Then follow BVK on Pinterest @bohemianvegankitchen
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Picture of three kids hands dipping chips in salsa.

Thank you for taking the time to invest in your health and happiness!

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About Randi Tisdall

I believe that wellness starts in your kitchen, but it doesn’t have to be complicated or boring! That's why I'm dedicated to sharing the best vegan comfort food and healthy recipes. Because at the end of the day, you should feel good about what you eat and how you feel, regardless of health restrictions or crazy schedules. Bohemian Vegan Kitchen has been featured by VegNews, Delish, Beyond Meat, MSN, and HuffPost.

Reader Interactions

Comments

  1. Randy

    April 16, 2021 at 1:58 pm

    Excellent salsa! Love this with tortilla chips!5 stars

    Reply
    • Randi Tisdall

      April 16, 2021 at 4:18 pm

      Thank you!! I agree!

      Reply

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