Tex-Mex Salsa Sauce Recipe ~ Easy Homemade Salsa in a Blender

jalapeño

🥗Healthier: serrano pepper

💰Cheaper: green bell pepper

Serrano adds heat while green bell pepper is milder and more affordable.

cilantro

🥗Healthier: parsley

💰Cheaper: parsley

Parsley provides a fresh flavor and is often less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity while vinegar can be a cost-effective substitute.

onion

🥗Healthier: red onion

💰Cheaper: yellow onion

Yellow onions are typically cheaper and still provide good flavor.

Roast green chilies and freeze them for later use.

Gather ingredients: green chilies, onion, cumin, lime, red tomatoes, orange tomatoes, lemon boy tomatoes, tomatillos, jalapeños, garlic, and salt.

Peel garlic cloves using a trick to remove the skin easily.

Chop about half of a white onion and add it to the mixing jar.

Add two cloves of garlic to the jar.

Add the roasted green chilies to the jar.

Add two jalapeños to the jar, leaving seeds in for more heat if desired.

Add mixed tomatoes (red, orange, and lemon boy) to the jar.

Add about a teaspoon to a teaspoon and a half of cumin to the jar.

Squeeze in the juice of half a lime.

Push down all the ingredients tightly in the jar.

Blend the ingredients using a blender, checking the consistency as needed.

Let the salsa sit in the refrigerator for about an hour to meld flavors.

Prepare a second batch with slightly more jalapeño for added heat.

Store the salsa in the refrigerator, where it will keep for about six to eight weeks.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary