There is one word for chips and salsa. Irresistible.
Sometimes you just need chips and salsa. You can’t help it. The salty crunch of a tortilla chip, the juicy tomatoes, and kick of jalapeño. They are the perfect marriage of textures and flavors.
This is one of my go to appetizers or snacks if we have anyone over. For dinner, game night, to hang out or any occasion. It is fast, requires no prepping or cooking on my part and everyone loves it. Making your own batch is easier than you would think. Just a couple simple ingredients, a blender and you’re good to go! I particularly enjoy making a homemade batch during the summer when tomatoes are at their peak in flavor and color. We used a couple from our garden in this recipe and a couple from a farmers market by my parent’s house. You just can’t beat a home grown tomato!
This recipe is easily doubled and completely customizable to the amount of heat you like. This batch ended up being a little spicier than I ended (but Justin loves hot salsa so all was good). It takes less than 10 minutes to make and keeps in the refrigerator for a couple weeks
(if you don’t eat it all within the first couple days).
We also enjoy using salsa on top of eggs, chicken, burrito bowls and I have even added to my salads at times. So go ahead and give this simple recipe a try, and always have a batch on hand for any of your salsa occasions!
- ½ cup cilantro
- 2 cloves of garlic
- ½ red onion
- 2 jalapeños **
- 6-8 tomatoes
- Juice of ½ lime
- 1.5 teaspoon salt, or to taste
- ½ teaspoon cumin
- 1.5 teaspoon sugar
- Roughly chopped all washed veggies.
- Place into a food processor or blender included spices and lime juice.
- Pulse until desired chunkiness. Taste and add salt or sugar as needed.
- Store in an airtight container in the refrigerator for up to one month.
- (Note: if you like a less spicy salsa add only 1 jalapeño)