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.
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.
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, check out these posts: