Spicy Salsa ((really spicy))
I LOVE chips and salsa! It is one of my top 3 favorite foods ((next to almond cake with warm buttercream icing and fried chicken with homemade ranch))! I also love making my own salsa. It is so easy and so obviously superior to store bought. If you haven’t already seen them, you should take a second and check out my 2 salsa recipes already shared on Food for a Year.
The first is a classic, perfect, simple salsa.
The second salsa uses oven roasted ((slightly charred)) tomatoes, onions, garlic & peppers.
The charred veggies add a smoky sweetness to the salsa that’s fancy and gourmet — making your family think you are a real kitchen boss. But all you did was stick the veggies in a really hot oven. It is like the rice crispy treats of salsa. And I am okay with that!
This spicy salsa was inspired by our family salsa guru ((Uncle Todd)). A few months back, he tasted my homemade salsa and this was his review: “this is really good salsa…I would want it hotter, but it is really good!”.
I saw our celebration of Gram Gram’s birthday as the perfect opportunity of bring the spice to the salsa by adding a triple amount of peppers.
Cherry peppers are so tasty on sandwiches and on a veggie platter, but today I added about half of the jar to my salsa, along with a can of chopped green chilies, a whole ((with seeds)) jalapeño, Ro-tel and roasted red bell peppers and onions.
I ran out of fresh tomatoes after making the milder version first. If I had a few little tomatoes, I would have thrown them in because I love the freshness they add.
A big handful of fresh cilantro does a fine job of bringing that freshness I love in homemade salsa.
Simply pulse to desired consistency and serve! Folks, this one is spicy, in such a good way. The heat and flavor was Uncle Todd approved. ((YAY!!)) So the next time you have a party, why not serve a mild, family friendly homemade salsa and a hot & spicy one as well?!
This is great with chips and fajitas or as a garnish to your favorite sandwich. I personally have breakfast plans to enjoy my eggs with a side of spicy salsa!
- approximately 2/3 c jarred sliced hot cherry peppers
- 1/2 c jarred roasted red peppers and caramelized onions
- 1 4 oz can chopped green chilies
- 1 10 oz can Rotel, I used mild
- 1 fresh jalapeño, unseeded
- 1 c fresh cilantro
- sea slat & fresh cracked black pepper to taste
- Add all ingredients to a food processor and pulse to desired consistency. Add salt and pepper to taste. Stir to combine and store in the fridge at least one hour before serving. This will allow all of the flavors to combine.
- Lasts one week refrigerated.
- Serve with chips, tacos, fajitas or as a garnish to sandwiches. It is great with eggs too
- If you are wanting more heat, try adding hotter peppers like habanero!