I would call myself a “medium” salsa lover while I also cook for mild, hot and “are you kidding me” salsa lovers. Plus we all like our salsa room temperature. Who wants to have a warm taco salad or plate of veggie fajitas and cool them down with 45 degree salsa?
So, off I went on a quest to find the perfect Chunky Homemade Salsa. I asked my sister for her recipe and she gladly handed it over with the very helpful tip: DO NOT use a metal bowl to mix or store your salsa because the acids from the ingredients can react with the metal and leave your sweet, fresh tasting salsa bitter and mushy. I took her advice as usual and made a note to share this new tip with everyone. I searched the web, asked friends and even went back to spend time in my favorite aisle of the grocery store. All of the recipes called for more jalepenos than my children and I would eat in a lifetime but my hubby would love. I ended up back at the recipe that my sister gave me. Then, cut down on the amount of jalepenos and divided it in half. After all, fresh and chunky salsa can easily be a meal when you eat plant based. Thanks, Sabrina! My daughter also decided to let me know during this time that she really just likes the “juice” from the salsa. She likes to leave her chips soak in it until they fall apart and then spoon them out. Huh? Why am I trying to create a Chunky Salsa then? “Because it will be ours mama”, she said.
Vegan, gluten-free,nut-free soy-free, refined sugar-free
Servings: 3 cups