Spicy Salsa…

Let me start by saying that I hate tomatoes in their fresh state, even the smell of them gets to me; however, I love ketchup, tomato soup, tomato sauce and salsa…weird I know! So when making homemade salsa, I cannot utilize fresh tomatoes, because I will not eat it nor will I chop the maters because they gross me out! Let me also tell you that we like things spicy, so this recipe it not for someone that likes things on the mild side. However, the recipe can be adapted by decreasing the amount of spicy ingredients you add. In my opinion this is one of the best salsas I have tasted and reminds of the salsa you get at really great Mexican restaurants…not to mention it is definitely far better than the bottled versions at the grocery store! You can also kick this up a notch by adding sweet corn kernels and black beans. I love this recipe because it is so easy to adapt to your own personal taste buds…it is also super fast, easy and delicious! Oh and don’t forget to enter my giveaway!!! Click here for details!

Spicy Salsa

2 (14.5 ounce) cans stewed tomatoes
1/2 onion, finely diced
2 cloves of garlic
1/2 lime, juiced
1 teaspoon salt
fresh cracked pepper to taste
3/4 teaspoon crushed red pepper flakes
3/4 teaspoon cumin
1/2 teaspoon cayenne pepper
3/4 teaspoon chili powder
1 tablespoon Sriracha (or other hot chili sauce)
2 fresh jalapeños; chopped and seeded
3 tablespoons chopped fresh cilantro

Place all ingredients into the food processor and pulse until you reach the desired consistency. (I am sure this works just as well in a blender!)

29 Responses to “Spicy Salsa…”

  1. Sara — May 15, 2009 at 6:30 pm

    I’m make salsa with canned tomatoes too. This recipe looks and sounds great. I love spicy salsa! Can’t wait to try it.


  2. Leslie — May 15, 2009 at 6:54 pm

    Salsa is great with canned tomatoes! Yummo


  3. Katrina — May 15, 2009 at 7:06 pm

    9 times out of 10 we make our salsa with canned tomatoes as well. I prefer the “soupy” kind of salsa (like your picture!), rather than chunky kinds. (I hate onions!). This DOES look like the kinds I like at really good Mexican restaurants. My husband would LOVE the hot!


  4. Em — May 15, 2009 at 7:55 pm

    Holy mother! A full tablespoon of Sriracha? My throat closes up just thinking about it! LOL


    • ba-bam! — September 11, 2011 at 3:27 pm

      My girl and I made this salsa last night because we love salsa, especially the restaurant-style one at Don Antonio’s (http://www.yelp.com/biz/don-antonios-los-angeles). After scouring the interweb for a recipe similar to our favorite, we came across this one.

      We followed the recipe pretty closely, with the following exceptions: We used mexican-style seasoned stewed tomatoes. We also used a full habanero pepper (seeds taken out) instead of the Sriracha sauce (we still used 2 jalepenos with the seeds IN). We also used an extra clove of garlic (’cause we like it awesome), and a bit extra cilantro (’cause we like it delicious). We also chopped up the onion into fine pieces and added to the processed mixture afterward.

      All said and done, this stuff rocked us…hard.

  5. Bethie — May 16, 2009 at 5:24 am

    I make my salsa with canned tomatoes as well. My ten year old daughter is addicted to the stuff! It is so easy and tastes so much better than the jarred stuff. Yours looks wonderful.


  6. Dawn — May 16, 2009 at 10:22 am

    it is gross how much spicy salsa I consume in a week. and I am bad for never making my own. yours looks fabulous!


  7. Ozge — May 16, 2009 at 5:00 pm

    Pita chips and some of this salsa, por favor. Craving so bad at 2 am now…


  8. Angeliquez — May 17, 2009 at 5:09 am

    oh my god that looks awesome..
    I love hot spicy stuff..
    it looks very,very yummy!


  9. teresa — May 17, 2009 at 7:53 am

    I LOVE homemade salsa, this looks fantastic! Great blog!


  10. Eliana — May 18, 2009 at 8:19 am

    I thought I was the only person I knew that hated fresh tomato but loved tomatoy things. This salsa looks DELISH.


  11. Ingrid — May 19, 2009 at 8:55 pm

    YES! I thought I was the only blogger in the world that didn’t like tomatoes. I’ll put the canned stuff in foods but still eat around it and try to avoid ketchup BUT I do like the non chunky salsa.

    Btw, spicy is good!


  12. Peggy — June 11, 2009 at 7:09 pm

    OMG! I hate fresh tomatoes too! I also love the same tomato items as you. However, I DO put fresh tomatoes in my salsa. I think the "pickling process" makes the tomatoes palatable for me. That being said, I will save this recipe and try it when I don't have fresh tomatoes from the garden.


  13. Nadine — June 17, 2009 at 11:19 pm

    This is AMAZING, I made it tonight. Thanks so much for posting this recipe, I found it through google btw. It tastes JUST like the salsa me and my husband had from an authentic mexican restaurant in Seattle. :)


  14. Nadine — June 17, 2009 at 11:20 pm

    oh…and how long can this be left in the fridge for??

    Thanks again!! :)


  15. Amanda — June 23, 2009 at 9:46 pm

    I was just talking about making salsa with my dad. He'll be so happy when I make this for him, but I really want it now!


  16. David — July 23, 2009 at 6:06 am

    I like a medium salsa that allows the flavors of multiple peppers to come out. If it's too spicy, all you get is the burn, and too mild leaves too much of a v-8 vibe. When I make salsa I tend to use 3 or more different peppers, so I like to be able to taste/feel them all!



  17. nboo — September 4, 2009 at 11:05 am

    Can you can this recipe?


  18. April — September 23, 2009 at 12:09 am

    How much does this recipe make? And can it be canned? Sounds delicious!! Thanks!


  19. Amy — January 1, 2010 at 9:20 pm

    I made this today and it turned out great! I halved the recipe because I have a small food processor and I wanted to expirament with it a bit before making a larger batch. I didn't have cumin, and I used chili paste??? I'm not sure that's what is intended (chili sauce) but it adds some heat and tastes great to me. My next batch I want to be a bit more spicy hot…


  20. Irene — May 27, 2010 at 11:00 am

    Can this recipe be canned? Can I use fresh tomatoes?


    • Debbie Aagaard — April 5, 2011 at 7:00 pm


      I was wondering what you found out about canning this?
      Thanks, Debbie

    • Jamie — April 5, 2011 at 7:14 pm

      Hi! Thanks for stopping by! I honestly have never canned this recipe, so I really can’t comment on if it holds up well or not! Have a great day!

  21. snaps2721 — July 5, 2010 at 12:52 pm

    Can I can this salsa? or freeze it?


  22. Mike — August 2, 2010 at 7:42 am

    This is one of the best salsa recipes I’ve found – only one problem… severe dragon breath!!!!


  23. donna jules — August 31, 2010 at 1:30 am

    do you remove the seeds from the tomatoes if they are fresh?


  24. Sam — September 15, 2013 at 11:06 am

    Fresh Tomato’s are the only way to go and are MUCH better than canned.


  25. C — August 5, 2016 at 6:18 pm

    I have been using this recipe for 6 years now…
    my copy of the recipe is all splattered with juices so I came back to print out a new copy….
    Yes! this can be frozen, just as is, turns out very well. It keeps in the refrigerator for a few weeks.
    and YES it can be canned with a slight alteration…. either leave out the cilantro OR use dried cilantro instead in a smaller quantity because fresh cilantro does not work in the canning process.
    I make this both ways and love it. Thanks for a great recipe.


    • Jamie — August 7, 2016 at 8:20 am

      Great ideas! I’m so glad you like it!

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