Simple Homemade Salsa

I looked for a good recipe for simple homemade salsa that tasted as good as the salsa you get at Mexican restaurants for a long time. I have attempted to can homemade salsa many times, but I will never can it again. It always seems to lose the fresh taste of homemade salsa once it goes through the canning process. So, my sister Shanna introduced me to the best salsa recipe. It is just as addictive as the salsa you would enjoy at your favorite Mexican restaurant. The best part about it is, I played around with the recipe to make it even better by lacto-fermenting it! Not only is it absolutely delicious, it is also full of gut healthy probiotics!

Simple Homemade Salsa Recipe

28 oz. can whole tomatoes

one medium onion skinned and cut into eighths

one lime, the zest removed, and then juiced

one bunch cilantro

5 to 6 garlic cloves

1/2 teaspoon cayenne

1 teaspoon salt

1/2 teaspoon sugar

1 teaspoon cumin

1/2 teaspoon chili powder

1 Tablespoon raw apple cider vinegar -or- 1 Tablespoon Kombucha

*Note: You can also use lacto-fermented sauerkraut instead of Kombucha to add probiotics.

You will need to take all the ingredients and put them in a food processor. Pulse from high to low, for a perfect texture. If you do not have a food processor, you can do the same thing in a blender. Put the finished salsa in a couple of Mason jars and leave at room temperature for up to seven hours. This allows for the good bacteria to grow and lacto-ferment the salsa.

Even if you choose not to ferment your salsa, it is still completely amazing right from the food processor.



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