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My daughter’s Latino husband loved salsa so much, she decided to make her own authentic version of Mexican salsa and save a few trips to the market. Her Salsa Puente recipe is so addicting you’ll never go back to store-bought again!
What I really love about this homemade salsa is the fresh ingredients and no hidden sugars. And the salsa not only tastes good but is good for you. Salsa is rich in antioxidants that help fight free radicals, premature aging, supports immune function, heart health and is good for your skin, nails, and hair.
The recipe is easy to prepare in a blender or food processor and can be modified to your taste. If you find it too bland you can adjust the seasonings at the end. If you realize you’ve added too many jalapeño seeds, you can add more tomatoes and lime juice to decrease some heat. Plus it makes plenty; up 64 ounces-so be sure you use a 9 – 10 cup blender or food processor when preparing. Get the mason jars ready to store your salsa or to share with family & friends. Salsa Puente bringing all together!
Tip: Try a small bite of your jalapeno pod to test for heat. If it’s bland you may want to add more seeds, if it’s really hot, you may not…
Reviews:
COOK TIME 15 minutes
Course Condiment, Easy
Cuisine Mexican, Vegan
Serving 16 people
Ingredients:
| 1. | 1 onion (white, red or yellow) quartered |
| 2. | 2 jalapeno’s (membrane removed for no heat or keep some seeds to spice up) |
| 3. | 1 bunch cilantro (mainly tops) |
| 4. | juice from 1 large lime or 2 small (I added extra) |
| 5. | 2lbs tomatoes any variety, quartered with core removed ( I used 4 beefsteak tomatoes) |
| 6. | One 10-14oz can diced tomatoes w/ green chilis (I used 14oz can) |
| 7. | 3-4 cloves garlic |
| 8. | large pinch of himalayan or kosher salt and pepper |
| 9. | 1/2 tsp each of: paprika, chili powder, cumin, and cayenne (if desired) |
Directions:
Prep Tomatoes, Onion and Jalapeno.
Quarter tomatoes and remove any visible core. Sprinkle salt and pepper over tomatoes and set aside. Salt and pepper will enhance the flavor of the fresh tomatoes.
Cut onion in to quarters.
Slice jalapeno in halves and remove or keep seeds and membrane according to desired spice/ heat.
Add These Ingredients to Blender.
Add quartered onion, halved jalapeno & seeds if using, cilantro tops, juice of large lime, garlic cloves. pinch of salt and pepper to blender.
Cover and pulse ingredients together until blended.
Now Add Tomatoes to Blender.
Add the seasoned quartered tomatoes and the can of tomatoes w/green chilis to blender. Pulse until combined.
Add Spices to Blender.
Add a 1/2 teaspoon of the paprika, chili powder, cumin and cayenne. Pulse until blended.
Taste and add more seasoning, jalapeno seeds or lime juice until desired flavor is achieved.
Store salsa in glass jars in fridge.
Serving Suggestions.
Serve w/ tacos, burritos, egg scramble, breakfast nachos, over salmon, Mexican baked chicken, baked potatoes, and of course with organic tortilla chips.
Notes:
Recipe submitted by Alex Breitenwischer Puente.
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