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Spicy Homemade Salsa

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Homemade salsa



My husband and I eat a lot of Mexican dishes–at LEAST one per week if not more–so we always have salsa on hand.  Lately though, we’ve started making our own.  I love how you can play around with what flavor you are looking for.  I also like that I can make a chunky salsa, or one that is more pureed by using my food processor.  I thought I’d share our recipe with you so you can enjoy homemade salsa too.

I start by roughly chopping up 3 Roma tomatoes and 1/2 of a red onion.  I also throw in just a few Jalapeno slices, although this is totally optional.  We like ours spicy!

You could use any kind of tomato, but I think the Roma’s have a better salsa flavor.  I may change my mind once I start getting Mortgage Lifters in my garden this year.  We shall see.

I put the chopped pieces of tomato and onion in the food processor and give it a few good pulses.  I just want to dice everything up at this point.

Homemade salsa

Next I add in a handful of Cilantro.  You can use how ever much your prefer.

Homemade salsa

I also sprinkle in some Garlic Powder, Salt, Pepper, and the juice from one lime, and give the mixture another few good pulses until I reach the consistency I’m looking for.

Homemade salsa

Serve it on Quesadillas, Tacos, Fajitas, or just with some Tortilla Chips!


Homemade Salsa

Homemade Salsa


  • 3 Roma Tomatoes, or whichever you prefer
  • 1/2 Red Onion
  • 2-3 Jalapeno slices, seeds removed (optional for heat)
  • Cilantro to taste
  • 1/2 tsp Garlic Powder
  • Salt and Pepper to taste
  • Juice from 1 lime


  1. Roughly chop tomatoes, onion and jalapeno and add to a food processor.
  2. Pulse a few times to get the vegetables diced. Add in cilantro and pulse a few more times.
  3. Next, sprinkle in garlic powder, salt, pepper and lime juice. Pulse until desired consistency is reached.
  4. Store in refrigerator in airtight container up to one week.
Nutrition Information
Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g

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