Why Make Your Own Salsa?

I have my own favorite brands of supermarket salsa, and I don't have a problem at all serving them. Served chilled and attractively garnished, most are of a quality that will please the eye and the palate. However, you really can't have bragging rights to something that came from a jar, can you? Making your own salsa is quick, easy, and delicious. You will yield considerably more salsa for about the same price as well!

Follow these easy steps to make your own salsa, entitling you to bragging rights and encore requests!

Things You Will Need

Fresh Ingredients

Photo by Jackie D. Kimball 2010

Assemble the following ingredients:

2 medium thin slices of lime,peeling removed.( about one tablespoon of lime)

2 1/2 tablespoons of apple cider vinegar

1/3 cup of chopped bell pepper

1 tablespoon plus one teaspoon of extra virgin olive oil

6 slices of pickled jalepeno slices (2 or 3 more for a hotter salsa)

1/3 cup of pickled banana pepper slices

1/2 cup of chopped celery

3 tablespoons of chopped vidalia or white onion

1 small can of tomato sauce

1 1/2 cups of diced tomatoes fresh or canned

4 teaspoons of dried cilantro

1 clove of fresh garlic or 1/4 teaspoon of garlic powder

pinch of salt to taste


In a food processor combine all the ingredients except the tomato sauce. Pulse the processor briefly for chunky salsa, and a bit more for a smoother salsa. Remove the lid and stir in the tomato sauce.(You may substitute 1/2 cup of crushed tomatoes.)

Chill for at least three hours for a better taste. Serve in an attractively garnished dish with plenty of warm tortillia chips.

Suggested garnishes: Sour cream, sliced celery, fresh cilantro,and avocado.

You'll see that after assembling these delicious ingredients, a few quick pulses of your processor ,and you're done! Leftover salsa works well on salads, in tacos and burrito, and on top of refried beans. This keeps well for a week in the refrigerator, and tastes even better the next day.

Tips & Warnings

If you want hotter salsa, add only slice of jalepeno at a time. The flavor will intensify over time.