Homemade Salsa

I have to be careful. I love hot food, but I have to keep in mind my family. They can’t handle it. The one area I believed I was safe, was salsa. No one in my family liked salsa but overnight my safe place was shattered. First, my oldest Charlotte started eating salsa, then Melissa (one of my twins) started eating it too. The only one that still does not like salsa in my littlest, Emily, and my wife isn’t a fan either. 

A few months back I made the mistake of not checking our salsa reserve before we went to the store that has my preferred brand. Of course I’ve tried substitutes, but they are not at the same level, in my opinion.  So at the last minute I had the bright idea of making it myself, only using the ingredients we had on hand. 

This is what I came up with: 

Salsa Recipe
  • 16 oz tomates (diced)
  • 1/2 medium onion (diced)
  • 4 Jalapeños with their stems and seeds removed (or add as many as you like)
  • (Optional addition: 1/4 cup diced green chilies)
  • 1/4 cup cilantro
  • Salt to tasted
  • 1 drop Cumin Essential Oil
  • 1 drop Cilantro Essential Oil
  • 4 drops Lime Essential Oil

This is the easy part…Put all the ingredients into the blender.

Pulse until you achieve your desired consistency.

Pour your salsa and store into a sealed Mason jar. 

Hint: Don’t follow my lead, unless you really like HOT salsa as I didn’t deseed the Jalapeños.  If you prefer a milder version please significantly reduce your Jalapeño usage. 

Second warning: After a week of marinading in your refrigerator, be prepared for a high increase in its heat level. 

Enjoy, as I do!

Click the Link to ‘Cooking with Micheal’ section

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