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[donotprint] 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![/donotprint]


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!)

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  1. Irene says:

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

    1. Debbie Aagaard says:


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

    2. Jamie says:

      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!

  2. Amy says:

    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…

  3. April says:

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

  4. nboo says:

    Can you can this recipe?

  5. David says:

    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!


  6. Amanda says:

    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!

  7. Nadine says:

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

    Thanks again!! :)

  8. Nadine says:

    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. :)

  9. Peggy says:

    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.

  10. Ingrid says:

    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!