Easy Semi Homemade Salsa

Easy Homemade Salsa_1

The thing about store bought salsa is that it never really tastes as good as the stuff you get in a good Mexican restaurant. I find most store bought salsa’s to be bland. In addition, there is a freshness that is sacrificed if you buy it in a vacuum sealed bottle.

You might be lucky and live close to a Mexican grocery store that serves up fresh salsa on the daily. Chances are that you don’t. I have several Mexican grocery stores close to my house that don’t carry fresh salsa! What’s a guy to do? Make my own of course!

This easy semi homemade salsa recipe is so darn good no one will question the ingredients you used. It is as good (or better) than what you get at a good restaurant. The best part is that it is super duper crazy easy to make.

This salsa has a tangy pop to start. It finishes with a smokey fresh taste from the chipotle peppers, fresh tomatoes and cilantro. It’s perfect for dipping tortilla chips into and as a condiment. I literally put this on almost everything!

Easy Homemade Salsa_6

Easy Homemade Salsa_1

Easy Semi Homemade Salsa

Prep time: 

Total time: 

Serves: 32oz

If you love tangy, smokey, spicy salsa then you will love this recipe. This is super fast to make and will win over even the most discerning salsa snob.
Ingredients
  • 16 oz Herdez Salsa - Mild. You can use any Mexican salsa - just look in the Mexican area of your grocery. You can also you an inexpensive basic salsa. Don't use Picante - it has a very distinct flavor that doesn't work that well with this recipe.
  • 10 oz Lime and Cilantro Diced Tomatoes. Rotel makes a good one or you can use the grocery store brand like I did.
  • 2 medium Vine Ripened Tomatoes. I like to splurge on this part. You want to get a good quality tomato - it has more flavor.
  • 7.5 oz Chipotle Peppers in Adobo Sauce - You will only use ½ the can.
  • 4-5 springs of Cilantro
  • 2 tbs Vinegar
  • Salt to taste
Instructions
  1. Chop up tomatoes into quarters and put into a food processor.
  2. Add ½ can chipotle peppers along with the ½ the sauce in the can. Don't add too much - these have lots of flavor and tend to be a bit spicy.
  3. Add the lime and cilantro diced tomatoes, cilantro and vinegar.
  4. Pop on the food processor lid and give it a good blend. I recommend the salsa to be smooth kinda like a spaghetti sauce.
  5. Pour into a bowl and set aside.
  6. Add the 16oz jar of Herdez Salsa (or salsa of your choice) and blend until smooth in the food processor.
  7. Add to the previous tomato mixture. Stir together thoroughly. I like to give it a taste to see where I am in on the salt. I hardly ever have to add more salt.
  8. You can serve it up immediately. I like to let it set overnight to let the flavors develop. Be careful with the salt. I find that the salty flavor increases after it sets for a bit.
Notes
Make sure you get a mild salsa as your base. The chipotle peppers really kick up the heat. This salsa isn't for wimpy taste buds. It has a nice heat to it. If you like hot then by all means get the spicy salsa. My husband likes it atomic nuclear warhead hot! Me, I like a nice heat without my head blowing off.

 

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