I pride myself on being a professional snacker. How do you become one? By eating a lot, a lot of snacks. However since my love for snacking is so deep, I always try to make sure that I make the healthiest choices possible when picking what to munch on.
This homemade salsa recipe is must-try. Who knows you might fall in love with it so much that you will also become a professional snacker like me. Hehe.
I love me some fresh salsa. It’s probably one of my favourite dips (next to hummus and guacamole). If you’ve ever been to a Mexican restaurant, you might have tried Pico de Gallo or Salsa Fresca. It’s also known as “mild salsa” since it’s less spicy compared to other types of salsa that might set your mouth on fire (I have to admit I like those too). This is exactly what we will be making today.
This recipe has become one of my go-to snacks because a) it takes less than 10 minutes to make, b) it’s really delicious and c) it’s incredibly versatile. Like I mentioned in the video, there are 2 ways you can prepare mild salsa. You can either chop everything using a knife or process the ingredients in a food processor for a more liquidy (is that a word?) result.
I personally prefer the chop-by-hand method because I like my mild salsa chunky. The only time I would use the food processor is if I want to turn the salsa into a cold soup (more about it later).
Freshly Made Salsa + Crackers = ♡
I always get asked what kind of crackers/chips I eat with dips. There is only one possible answer: Mary’s Crackers from Mary’s Gone Crackers. I am obsessed/in love/can’t picture my life without them. I quit eating gluten about a year ago and to date I haven’t found any gluten-free crackers that taste better than Mary’s Crackers. P.S. I’m not paid to say any of this, I just really, really love them.
But remember how I said that this salsa recipe is really versatile? Well that’s because you don’t have to eat it only as a snack, you can easily incorporate it into your other meals. Here are a few suggestions:
Breakfast: Add salsa to scrambled eggs or tofu.
Lunch: Process salsa in a food processor to make yummy cold soup.
Dinner: Add salsa as a side.
So what is this cold soup that I keep talking about? Like I already mentioned, I prefer my salsa chunkier. I did attempt to eat the processed salsa as a dip a few times, but it just didn’t work for me. It reminded me too much of a soup. Since I was left with a large jar of liquidy (again not sure if this word exists) salsa each time, I didn’t want to waste it. So I ate it as a soup. And boy did I grow to love it.
To make the soup, I pour myself a large bowl of the salsa processed in a food processor, add some diced vegetables (I like cucumber, celery, tomatoes and avocado) and adjust the seasoning if needed. It’s so delicious and refreshing, especially on hot summer days. Promise me to give it a try!!
- 8 medium tomatoes
- ½ cup diced red onion
- 1 jalapeño pepper (serrano pepper also works)
- ½ cup fresh cilantro
- 1-2 garlic cloves
- 1 tbsp lemon juice
- 1 tbsp lime juice
- 1 tsp salt
- ½ tsp pepper
- ½ tsp cumin
- Finely dice tomatoes, red onion, jalapeño pepper, garlic and cilantro. Combine in a large bowl and add lemon juice, lime juice and seasoning.
- Alternatively, process all ingredients in a food processor for 30 seconds.
Store in the refrigerator in an airtight container for up to 1 week.
Remove the seeds for a more mild flavour. I personally leave the seeds.