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.
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.