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Confession: I will occasionally buy a jar of Mexican red salsa. If you know my mom, please, PLEASE don’t tell her my dirty little secret. It’s a time saving, busy mom thing. Most of the time, though, I make my own. Making salsa from scratch reminds me of my childhood. The blender going. Knowing to avoid the kitchen or else, or you’d have to help cook… We were kids, after all. Playing and watching TV were of the utmost importance. 🙂
Once, I showed up to a Super Bowl party with my homemade Mexican red salsa, and it was the hit of the party. Everyone wanted my recipe. Take it to a potluck, and you’ll see what I mean. More people seem to like the red salsa as opposed to the green salsa. Or is that just me? Personally, I don’t really care if it’s green or red as long as it’s hot and spicy. I bet you didn’t know spicy food is good for you. It is! Prevents heart disease, helps you lose weight, and chilis fight cancer. Yay. Yay. And YAY!
This is a very basic recipe. From here, you can do all kinds of things. Add chipotle for extra spice, mix it with cream cheese and make a dip, combine it with ground beef for a Mexican fiesta night. Versatility is the name of the game. After you try making your own salsa, you’ll never go back to the jar stuff… unless for emergency cases like you have a crazy craving for chips and salsa. From one spicy food lover to another, I know… the struggle is real!
Mexican Red Salsa
- 6 cups of water
- 4 to matoes
- 1/4 onion
- 1 jalapeño
- 1 garlic clove
- 1 teaspoon salt
- 1 handful of cilantro
- Put the tomatoes, onion, jalapeño, and garlic in a large pot with 6 cups of water.
- Bring to a boil for 5 minutes.
- Discard the water.
- Let the ingredients cool slightly and put into a blender.
- Add salt and cilantro.
- Blend until smooth.
- Makes 1 cup.
- Serve and enjoy.
- iBuen Provecho!