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Taco Shop Style Salsa – Be the Hit of the Fiesta

Save money and enjoy a delicious Taco Shop Style Salsa with this easy recipe. You’ll be the hit of the fiesta this summer.

I grew up thinking it was better to buy commercially made sauces than to make them yourself. I have no idea where I got that notion other than the hours and hours of commercials I watched on TV. And no, I did not want the salsa made in New York City.

Imagine my shock and awe when I learned how simple — and economical! — it could be to make your own sauces and salsas AT HOME. I was a skeptic at first, but today I am a firm believer in homemade salsa.

This recipe comes together quickly and easily, is packed with flavor, thanks to the fire-roasted tomatoes, and can be customized to suit your heat meter. FishBoy13 loves to make salsa, the hotter the better — which is surprising since he’s the pickiest eater in the bunch.

In the old days, a batch of this salsa would stay good in the fridge for up to four days. Nowadays, I’m lucky if it even makes it to the fridge. If we’ve got chips on hand, a batch will disappear in an hour.

The amounts in this recipe are pretty flexible. You can use more or less of any of these things, depending on what you like more or less of. This is a good starting point; adjust from here.

Keep in mind that not all jalapenos are created equal. Some can be flaming, physically burn-your-tongue-hot while others can be pretty tame. If your people are timid about spicy foods, start small and work your way up. You can always add more jalapeno, but it’s pretty tough to take away.

If you do make it too spicy for your liking, you can add another can of tomatoes to dilute the spiciness.

We enjoy this salsa with chips but also on tacos, in burritos, or atop chili.

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Comments

  1. Does yours separate into water and thicker sauce? I make salsa almost exactly this way and I often get a layer of water on top, especially after it sits. Love the idea to use fire roasted tomatoes!

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