First things first: today’s recipe involves no cooking what-so-ever. That is to say, “Let’s Get Cookin'” doesn’t make total sense here and should really be something like, “Let’s Get the Blender Out and Pretend we’re Cooking”, but you get the point. We’re taking a break from the baking and going the savory route, if for no other reason than it’s hot, hot, hot outside and maybeeee you don’t want to turn on your oven. Maybe.
If you love spicy foods, we’re kindred spirits and I’m begging you to make this salsa, pull out the tortilla chips, and get dipping. Maybe throw in a bright cucumber-lime cocktail while you’re at it, because chips, homemade salsa, and cold drinks on a breezy summer night sounds a lot like heaven. Even if you don’t like torturing yourself with spicy foods like some of us crazies do, you still need to whip up this salsa because you can totally make it more on the mild side without skimping on flavor, and then you can get it on this whole chip-dipping party. It’ll be fun. :)
Even though I’m 100% obsessed with this Sweet Corn Salsa, I have to admit that certain times call for a classic, red, tomato salsa, and this is for those times. This is my go-to, perfect-for-everything salsa recipe – bold, fresh, and a little (or a lot) spicy. The secret is that it’s also insanely easy to make, which means that basically, if you have a blender (or even a food processor), you can have homemade salsa. Win!
A classic salsa to have in your arsenal with a nice kick of heat – perfect for dipping or serving alongside a meal. Plus, you can easily customize the heat intensity of this salsa to suit your tastes.
- Yield: about 3 ½ cups 1x
- one jalapeño*
- 6 ¾ ounces tomato(es)**
- two 14 ½ ounce cans diced tomatoes
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- ¼ teaspoon cumin
- ¼ teaspoon cayenne pepper***
- ¼ teaspoon garlic powder
- 1 ¼ ounces (⅓ cup) minced scallion (white and light green parts only)
- ¼ ounce (¼ cup) minced fresh parsley
- 4 garlic cloves
- Rinse and dry jalapeño and (fresh) tomato. Using a pair of kitchen tongs to hold by the stem, fire with a kitchen torch until the jalaneno blisters and blackens all over and the tomato skin starts to blacken and loosen. Slice jalapeño and chop tomato coarsely.
- Add the canned tomato, lemon juice, sugar, salt, cumin, cayenne, and garlic powder to a blender**** and blend on low speed just until spices are mixed in. Add the remaining ingredients (jalapeño, fresh tomato, scallion, parsley, and garlic) and pulse just until the veggies and parsley are chopped as desired and the consistency is to your liking.
- For a thicker salsa, strain out some of the excess liquid through a cheesecloth before storing. Otherwise, simply transfer salsa with liquids to an airtight jar or container. Let flavors meld in the fridge for at least a few hours (or overnight) before serving. Serve garnished with fresh parsley, if desired.
*Use a small jalapeño for more of a medium-heat salsa, or a larger one if you prefer a spicier salsa.
**If you don’t have the ability to weigh your tomatoes, the equivalent is 1 cup of coarsely chopped tomato(es). However, make sure that you torch your tomato before chopping it.
***If you’re very sensitive to spicy salsas, I would omit the cayenne pepper.
****Although I haven’t tested it, I think this could easily be made in a food processor as well.