Where I’m from, there are a few things you need to know to fit in.
1.”Beans” is correctly pronounced “banes.”
2. Texas-shaped pancakes are totally a thing.
5. How to make salsa.
Number three is a pretty big deal, y’all. Beyond the traditional chips and salsa appetizer known around the world – which by the way is still possible for paleo folks thanks to these new tortilla chips – we add salsa to just about everything: scrambled eggs, breakfast burritos, 8 layer dip, huevos rancheros, cheesy stuffed peppers, even chicken fajita pizza.
This salsa recipe is easy to make and hard to resist. It’s bright, fresh flavor reminds me of my favorite childhood Tex-Mex restaurant. Unlike my homemade hot sauce, which relies on blistered peppers for its trademark hot and sweet flavor, this salsa is made with raw ingredients. The result is a completely addictive jar of yum . . . if it makes it into a jar, that is. No promises.
Tex-Mex Salsa Recipe
Equipment
Ingredients
- 4 large tomatoes
- 2 garlic cloves
- 1 cup fresh parsley (I prefer curly rather than flat-leafed for this recipe)
- 1 cup fresh cilantro
- 2 tsp cumin
- 3 tbsp lime juice or 1-2 tbsp raw apple cider vinegar
- 2 tsp sea salt (to taste)
- 1 jalapeno (or more if desired)
- ¼ cup red-onion (finely chopped)
Instructions
- Pour the lime juice, jalapeno, cilantro, parsley, garlic, lime juice/cider vinegar, cumin and sea salt into a food processor and blend until well ground.
- Cut the tomatoes in half and squeeze out as much juice as you can, then chop the tomatoes a few more times.
- Add in the onion and tomatoes.
- Pulse chop until everything is diced and blended.
- Taste and season with more jalapeno and/or sea salt as needed.
Nutrition
Need Some More Condiment Ideas?
Here are a few of my favorites that are on the spicy side . . .
Peruvian Green Sauce (Aji Verde) – Usually when we use the words “secret sauce” or “magic sauce,” we mean some essential ingredient for a well-lived life. This Peruvian green sauce recipe, however, is an actual sauce that works magic on your taste buds.
Chipotle Mayo – Here’s a review from Robyn on this recipe: “How did I live without this?!?! Whipped up a batch to serve with sweet potato black bean burgers and I look like a gourmet chef. Well, okay maybe not but I cooked like one today! This recipe is perfect…just enough kick and zip to be exciting, but not so much that I get teary eyed.”
Homemade Hot Sauce – This simple hot sauce recipe is perfect over burritos, eight layer dip, and even eggs.
“Pickled” Jalapenos – Here’s a review from Jamie on this recipe: “Made these about two weeks ago, let them sit for the five days and transferred them to the fridge. I am semi grain-free Monday thru Friday, but since it’s Sunday…all bets are off. My husband and I just indulged in these with some organic corn chips and black beans… and… we ate the entire jar! Okay, so maybe it was like 3/4 of the jar since he had been munching on them prior – but they are gone! These are soooo good. To anyone who is on the fence – just make them! You won’t regret it.”
Have you canned this salsa?
No, I haven’t I have cultured it into a fermented salsa and stored it in the fridge, though!
My recipe is very similar. The ACV was always the secret ingredient when everyone loved my salsa.:)
I at least double your amts because we eat so much of it. I have 3 older sons. I use about half a minced yellow onion (instead of scallions) and haven’t added parsley.
Some of the ingredient amounts are missing…how much lime juice, ACV and Olive oil?
I will try making these recipes. It looks delicious.
0 jalapeno?
We are changing our recipe format soon because this one is sooo confusing. It’s supposed to just say “jalapeno to taste” 🙂
Is cumin supposed to be on there twice? If not, how much should be used?
Oops, it wasn’t! It should be 2 teaspoons. Thank you for catching that, Emily!
When you fermented this salsa, was it delicious? I am hoping yes. ; ) My family is in need of a good fermented salsa recipe. If so, is the recipe exactly the same as listed? Thank you for your input and your informative blog.
hey heather! trying to make this favorite tonight for dinner and cannot remember the acv amount and i don’t see it listed on the recipe. but, i know i have always used it! let me know!
xoxo!
I don’t see ACV on the ingredients…. is it 1 Tbsp?
Thanks!!
Sorry about that! It should have said 2 limes (juiced) or 1-2 tablespoons apple cider vinegar.
Thanks!!
This is so delicious!! We added some black beans and it was divine!!
Hi, this sounds delicious. I am trying to prep for a surprise party and wonder how long this will keep. Or is this something that you make and use the same day?
Hi Heather
Not sure where did I sign up for your newsletter but must say I loved your website name 😍!
Now about this recipe…. so you say squeeze out juice as much as you can.. but what I didn’t understand do I add juice? If so do I strain it or add as is? Secondly how you ferment your salsa 🤔?
No, you don’t add the juice back in after squeezing the tomatoes. Keeping all the juice makes the salsa too runny in my opinion. Some people add extra salt and set it on the counter to ferment for a few days, but although I’ve tried it I prefer to eat mine fresh.
Thank you Heather!
Oh that means fermenting! Yeah! You are right, fresh will definitely be yummier!
If you reduce the tomato juice, boil until thick. Let it cool & add it to the salsa! It will make for a much richer salsa
I take a strainer and let the salsa & tomato juice strain for 1/2 hour stirring often. I then simmer the juice until it has thickened. Let cool & blend back into the salsa. It leaves a thick, chunky, crisp salsa that is devine!
I take the strained tomato juice and boil/reduce it until it is thick, let it cool and add it to the salsa! Hakes for a much richer salsa.