This easy and healthy organic homemade salsa recipe uses all fresh ingredients and comes together in just 20 minutes. Amp up the heat factor by adding more jalapeño. Keeps well in the refrigerator, so make a double batch for later!
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This easy homemade organic salsa is a must for all your Mexican or Tex-Mex dishes, but we like to keep it around to snack on with our favorite tortilla chips. I’ve also been known to use it as a salad dressing. (ahem). What? It’s just that good.
What I love about it is that it’s all natural and fresh. I like to buy organic tomatoes, peppers, onions, limes and cilantro for this recipe, that way I know I’m really making a super healthy salsa. Your local farmer’s market is a great place to find fresh tomatoes and peppers if you don’t grow them yourself, or have a neighbor who likes to share their bounty with you. 🙂
The salsa ingredients spend a little time in the sauté pan (I use my cast-iron skillet) to really bring out the flavor as well as help them blend a bit more. To chunk it up a little further, after the ingredients have cooled, I use an immersion blender like this one to make it less chunky. You could also throw it in a blender, but I like the immersion blender for two reasons: 1) less cleanup (hooray!) and 2) I have more control over how thin or chunky I want the salsa to be.
Serve it up in a pretty bowl and enjoy!
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- 1 T. extra virgin olive oil
- ½ medium organic yellow onion, diced small
- 1 medium organic green bell pepper, diced small
- 1 medium organic jalapeño, finely chopped
- Sea salt and black pepper, to taste
- 2 large organic tomatoes, seeded and chopped
- ½ t. dried Mexican oregano
- ¼ t. smoked paprika
- ¼ - ½ t. crushed red pepper flakes
- ¼ c. water
- 2½ T. fresh organic lime juice
- 2-3 T. fresh organic cilantro, finely chopped
- Heat olive oil in a medium skillet over medium-high heat. Add onion, bell pepper, and jalapeño and season with salt and black pepper, to taste. Cook, stirring occasionally, until the onion and peppers become soft, around 4-5 minutes.
- Add tomatoes, Mexican oregano, smoked paprika, crushed red pepper flakes, and water. Stir to combine and reduce heat to medium-low. Continue cooking, stirring occasionally, for another 4-5 minutes
- Remove from heat and set aside to cool for a few minutes. Once slightly cool, puree mixture with an immersion blender, leaving slightly chunky, or transfer to a regular blender or food processor and pulse a couple of times until just blended.
- Transfer salsa to a bowl and stir in fresh lime juice and cilantro. Season with additional salt and black pepper, if desired. Serve immediately or cover and place in the refrigerator until ready to use. Enjoy!
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