Quick and Easy Salsa is easy enough to prepare, takes less than 15 minutes total, and maintains its freshness for a week. Just jump to the Quick and Easy Salsa recipe.
I love how easy this salsa is to prepare. Just throw in your choice of vegetables, tomatoes, onions, jalapenos, garlic, peppers, or cilantro to a food processor or blender. Making a quick and easy Salsa is the perfect way to spruce up a meal.
Salsa is a very popular party food, easy to make, and healthy too. If you are looking for a healthy and tasty dip, check out these recipes that are guaranteed to get your guests excited about the dish they will be eating.
Making quick and easy salsa from scratch is always great and this Instant Pot Salsa recipe is just amazing. If you’re looking for a fresh salsa which you can easily canned, try my spicy Canned Salsa.
This spicy salsa is a wonderful substitute for the real thing and it goes great in any forms of food that you would normally use (salsa, chili, dips, etc). And to make it even better, I have included some extra tips which you may not have tried.
Quick and Easy SalsaCourse: BreakfastCuisine: AmericanDifficulty: Easy
2 (15-ounce) cans fire roasted tomatoes or use 4 cups chopped fresh tomatoes (1 3/4 pounds)
1/3 cup chopped white or sweet onion (half medium onion)
2 medium cloves garlic (2 teaspoons minced)
1 to 2 medium jalapeño or serrano peppers, with stems, membrane and seeds removed
1 cup chopped fresh cilantro
1 to 2 medium limes
1/2 teaspoon fine sea salt, plus more to taste
- Place tomatoes into a colander set over a large bowl and allow to drain. Save drained juice to add back to salsa if it is too thick or save to add to soups or other dishes.
- Add chopped onion to a medium bowl and cover with cold water. Set aside for 10 minutes, drain, and then rinse.
- Add garlic to a blender or bowl of a food processor and pulse until chopped small. Scrape the sides, and then add the drained tomatoes, drained and rinsed onions, peppers, cilantro, 1/4 teaspoon of salt, and the juice of half a lime. Pulse until your desired texture. Taste, and then season with additional salt or lime juice. (We typically add 3/4 teaspoon of salt).
- This salsa improves with time so if you have the option, set it aside in the refrigerator for 30 minutes or more before serving. Store in the refrigerator up to a week.
- Spice Level: For mild, remove all seeds and membrane and only use one pepper. For medium, remove most of the seeds and membrane and use two peppers. For a hot salsa, leave seeds and membrane intact and use one or more peppers.
Reference : inspiredtaste.