2013 – Gluten Free Living
This salsa recipe is one of the best you will ever eat! I’m not kidding–it is that good. And really, for a novice Tex-Mex cook like me it turned out spectacularly. This recipe is not pureed the way most salsas at restaurants or commercial salsas are. This one is chunky, filled with tomatoes, green onions, garlic, green pepper, orange pepper, jalapeno pepper, fresh cilantro and parsley, the juice of one lime and red pepper flakes. Chunky Homemade Salsa is F-A-N-T-A-S-T-I-C!!!!
Last week I wanted to make a certain recipe and it needed a chunkier salsa then what is usually sold in stores–almost like a pico de gallo. To my shame, I have NEVER made homemade salsa before and I’ve lived in Texas for 17 years now! I looked at a few recipes online and then went back to my own cookbook to see what recipes for salsa or hot sauce I had gotten from friends. Every recipe seemed to puree the tomatoes or use canned tomatoes (which I felt would be too soft) and neither kind would be right for this particular recipe. It needed body and texture to the salsa — not a goopy mess! After looking at Kimberly’s pictures I knew I wanted to make a Chunky Homemade Salsa but wanted different veggies and textures than the ones from her blog or every place else I looked. So I decided to take the plunge and do a little creating and experimenting! Oh, am I so glad I did!
Chunky Homemade Salsa is to die for! It is SOOOOO good. And the recipe I made it for and another I used it with (to be posted in the next few days) turned out so splendidly I will be making this recipe for salsa and the other two recipes a lot in the days to come. I wish I could express in words just how sumptuous and flavorful this salsa was. I could eat the stuff by the spoonful! Forget tortilla chips, forget fajitas or quesadillas to serve it with–just give me a spoon and let me inhale the stuff! There are certain kinds of recipes like soups and salads that I can create from scratch based on what I feel like eating. But not something like this! I was so pleasantly and delightfully surprised at just how wonderful Chunky Homemade Salsa turned out to be.
I don’t suppose you can call this salsa in the true sense of the word — it’s probably closer to a pico de gallo – but it has superb taste, texture, and a lot of nice kick to it with both the jalapeno pepper and the crushed red pepper flakes. Yet it doesn’t have so much kick that your mouth swells up and you can’t use it in other recipes! I thought it was perfect. For those of you who are health conscious, Chunky Homemade Salsa, is low calorie, gluten free and vegan. In fact, it doesn’t even use oil at all! It’s also what you would refer to as “raw-vegan.”
If you’re looking for an easy Chunky Homemade Salsa recipe to serve as an appetizer with tortilla chips, or to serve alongside your favorite Tex-Mex food, then you need to give this recipe a try soon. This is also a great way to use up garden produce, especially while tomatoes and peppers are in season. We were absolutely enthralled with my Tex-Mex version of salsa and hope you will be too!
Chunky Homemade Salsa is absolutely marvelous. This thick and chunky salsa is really more like pico de gallo, but it sure tastes wonderfully.
Chunky Homemade Salsa is such a sumptuous salsa recipe. Oh, my, did this salsa hit the spot!
Here’s a spoonful of Chunky Homemade Salsa.
This close up allows you to see the texture of the salsa.
I needed something thicker with more texture than traditional salsa for this recipe that I wanted to make. This recipe sure did the trick. Serve Chunky Homemade Salsa with tortilla chips or strips, or serve alongside Breakfast Burritos, Quesadillas, Fajitas, Chimichangas, Tostados, Enchiladas, or Tamales!
Here’s what I did.
Chop and dice tomatoes. 2 whopper (and I mean whopper!) tomatoes gave me 4 cups diced tomatoes. Add sliced green onions.
Add fresh, sliced garlic and diced green bell pepper.
Add diced orange bell pepper. The contrast in the colors made this salsa very festive and pretty. Also add finely diced jalapeno pepper. You may want to use latex gloves when cutting up the jalapeno and removing the seeds. Be careful not to touch your face–especially your eyes–with your hands. Remove gloves and wash hands thoroughly before resuming food preparations.
Add fresh cilantro torn off the stems.
Add fresh parsley. I like using the Italian flat leaf or curly parsley the best, but sometimes you just get what’s on hand.
Add the juice of one lime.
Add kosher salt and black pepper.
Stir to combine. You will notice the red pepper flakes are not included. I added them after I tasted everything.
Place 2 cups of the ingredients in a food processor of some kind. I used the chopper section of my emulsion blender. I stuffed the mixture into the chopper. Pulse several times until the blades break down the onions, tomatoes and other vegetables infusing the flavor throughout. Here’s what the pureed salsa looks like.
Add the pureed salsa back into the remainder of the chunky ingredients.
Stir to combine.
After tasting everything, I decided to add some red pepper flakes. I’m sure glad I did because it made Chunky Homemade Salsa fantastic!
Now stir again to combine all the ingredients. Serve! Chunky Homemade Salsa is gluten free, raw vegan, low calorie and very healthy. It also tastes superb!
Here’s another look at the salsa. It has a little bit of the pureed mixture clinging to the chunkier vegetables that weren’t pureed. Pureeing part of the salsa infused so much additional flavor into the salsa.
Here’s a close up so you can see the juice from the lime and the ground up pieces from being pureed clinging to the other veggies in the salsa. I’m starting to salivate!
This Chunky Homemade Salsa is truly spectacular, and it was fabulous with this Spaghetti Squash and Salsa recipe! The jalapeno peppers give this salsa it’s needed zip so the salsa isn’t bland. It’s also a great accompaniment to any Tex-Mex dinner.
Here’s the recipe.
CHUNKY HOMEMADE SALSA
(My own concoction but inspired from Mylia Roan’s Hot Sauce, and Christina Davidson’s, Christy’s Homemade Salsa)
- 4 cups diced ripe tomatoes (I used 2 whopper tomatoes)
- 4 green onions, sliced
- 6 cloves garlic, sliced or minced
- ½ large green bell pepper, diced
- 1 small to medium orange or yellow bell pepper, diced
- 1 jalapeno pepper, seeded and diced
- ⅔ cup torn fresh cilantro
- ⅔ cup torn fresh parsley
- juice of one small lime
- 1 tsp. kosher or sea salt
- ½ tsp. black pepper
- ⅛ tsp. red pepper flakes
- Dice tomatoes and place in medium size mixing bowl.
- Add green onions, garlic, bell peppers, and jalapeno pepper.
- Wash cilantro and parsley and tear off stems.
- Add to salsa ingredients.
- Add the juice of one lime, then add kosher salt, pepper, and red pepper flakes.
- Stir to combine.
- Using an emulsion blender with the chopper option or food processor pulse about 1 ½ to 2 cups of the salsa a few times until fairly smooth.
- Stir back into the other chunky salsa ingredients.
- Makes about 5 cups salsa.
- Serve with tortilla chips.
This batch makes a lot of salsa, but it does keep quite a while in the refrigerator.
Each mouthful of Chunky Homemade Salsa is so succulent. It has such a wonderful kick to it. This salsa is so festive and colorful–it’s great to take along to parties with a bag of tortilla chips.
Chunky Homemade Salsa is a great way to use up garden tomatoes, bell peppers, onions, jalapeno peppers and fresh herbs like cilantro and parsley if you’re growing them, too. I actually made up a batch of this salsa so I could make the Spaghetti Squash and Salsa recipe on the left. Wow, was that recipe ever out-of-this-world good!
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