I love love salsa! It was a staple in my home growing up, and nothing beats fresh homemade salsa. I love eating it on a cleanse because it gives you another flavor and something else to work with. Plus it is packed with fresh garlic, onion and cilantro, some of my favorite foods for supporting the body. Nothing is wrong with salsa, right?!
Why I Love Fresh Homemade Salsa
Salsa is so much more than a chip dip to me. Here is why I keep it in my fridge:
- It clears the sinuses. That kick of jalapeño is great for opening up stuffy sinuses.
- Fresh garlic and onion. Raw garlic and onion have been used for generations to help the body fight off bugs, and I add plenty of both whenever someone in my house is getting sick.
- Cilantro. Cilantro is loved in the natural health world as a gentle detox herb, and many people use it to support the body in clearing heavy metals.
- Cleanse friendly. It is all whole foods, so it is a great way to add flavor to a cleanse. Try it with my virus and bacteria cleanse.
Make It Your Own
I like mine savory with lots of flavor. I add a lot of fresh onion and lots of cilantro and vinegar, but you can adjust it to how you like it. I add 1 jalapeño pepper. You can add 2 if you want, or none at all. This is all about preference, so make it yours.
TIP: I have found that no two peppers are the same! Cut off the top and touch it to your tongue to see how much of a kick it has. Sometimes I have added only HALF of one and it was spicier than when I added 2 whole ones.
Fresh Homemade Salsa Recipe
This makes just over a quart jar, so find someone to share it with!
Ingredients
- 1 can (24 oz) whole tomatoes. The brand does matter! I use Hunt’s or an organic brand. Do not use the cheap ones because the taste is very different. Even better, use fresh tomatoes you have canned yourself. Diced tomatoes work fine too.
- 1 white onion. If you only have yellow you can use it, but I like white for salsa.
- 1 jalapeño (or more or less to taste)
- 2 cloves fresh garlic
- 1 tsp seasoning salt
- 1 Tbsp Real Salt or sea salt
- 1 Tbsp white vinegar
- 1 whole bunch of cilantro
Instructions
- Put half the tomatoes and the onion in a blender or food processor. Pulse just enough that the onion stays chunky, then pour this into your jar.
- Add the rest of the tomatoes, the jalapeño, garlic, seasoning salt, sea salt and vinegar to the blender.
- Rinse the cilantro and “scrape” the leaves off with a fork. You can totally throw in the stems as well, it will just be a little more to chew.
- Blend this batch well so the jalapeño and garlic are fully blended.
- Pour the chunky onion batch back into the blender and give it a quick pulse to mix it all together.
All DONE! Pour it into your jar and store it in the fridge for up to a week. Mine never lasts that long because I eat it by the spoonful! Ok, ok, not all of it. Chips are a good friend too.
Ways to Eat Your Salsa
- With chips, of course
- On eggs, tacos, burritos or rice bowls
- Stirred into soups or beans for extra flavor
- By the spoonful during a cleanse
There you are, so get your fresh homemade salsa on!
