This salsa is quick to put together, useful in many ways, and will make you feel like an amazing chef.
Testing Recipes
Years ago, I was in charge of a fundraiser for a youth group. The girls decided to sell salsa. I was all on board because we happen to love salsa at our house. My husband practically drinks it. The goal was to find the best recipe so that we could sell gobs of it and make all the money we needed for the girls summer camp.
We went to work and tried out so many different recipes and finally came down to a mixture of about three recipes. Anyone who showed up at our house tested out the results! After many votes and contemplation, this is the recipe that we ended up selling that year. It was a winner.
After All These Years It Is Still Our Favorite
I have still been making this recipe just exactly as we whipped it up all those years ago. We love it at our house. Often, I mix up a batch of it for lunch and we have chips and salsa. It’s a perfect lunch for us. It is also delicious on burritos or tacos. I love it mixed into chili or on chicken. It’s just a good recipe.
Part of the trick in making large batches of salsa, is keeping the heat the same throughout all the batches. We solved this problem by using the jalapenos in a jar.
Typically, I prefer fresh jalapenos but it is hard to guess what the heat will be on any given jalapeno. The jarred jalapenos are typically consistent in heat throughout the whole jar.
Canned Tomatoes Make It Consistent
The other part of this recipe that helps keep it consistent is the use of canned tomatoes. The bulk of the tomatoes in the recipe are canned crushed tomatoes.
I often use my home canned whole tomatoes, I drain them and then run them in the food processor for about ten seconds. You can use whole tomatoes, diced tomatoes or tomato puree if you prefer.
In the summer, when I have fresh tomatoes from my garden, I often chop up a few and throw them in as well. It gives it that fresh tomato pop!
Do You Have a Food Processor?
If you have a food processor, this recipe can be made super quickly. If you don’t, it can definitely be chopped by hand. It will still be just as delicious, it will just take a little longer.
When I am pureeing whole tomatoes, I throw those in the food processor first. I run them for about 10-30 seconds and then remove them to a bowl.
Afterwards, I throw in the cilantro, garlic, jalapenos and onions and run them for another 10-30 seconds. I add that mix to the tomatoes and then add the lime juice, diced tomatoes, salt and green chilies. Stir it up and that’s it! It is so fast and so delicious.
Our Favorite Red Salsa
28 oz can crushed tomatoes
15 oz can petite diced tomatoes
4 oz can mild diced green chili (or hot, if you want to increase the heat)
5 rings of jalapenos from a jar (more if you want more heat)
2 garlic cloves
¼ – ½ small red onion, chopped in chunks
½ C cilantro
2 T lime juice
1 t salt
Add tomatoes and green chilies to a medium sized mixing bowl. Process jalapenos, garlic, red onion and cilantro in a food processor for 10-30 seconds until desired consistency is reached. Or chop by hand. Add to the bowl with tomatoes. Lastly, add lime juice and salt and stir until well combined. Eat with chips, serve over tacos, add to soups, use on breakfast burritos or wherever else you want. Store in an airtight container in the fridge. By the way, it lasts in the fridge for a week or two.
