5-Minute Serrano Salsa

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Hi babes!

So as you’ve probably been able to tell from some of my previous recipes, your resident narrator loves spicy foods. I’m also lucky enough to live in an area with a lot of ethnic grocery stores, so I have the fortune of access to dozens of species of peppers, from the humble Jalapeno to the assassins known as Scotch bonnet and the Habanero. And before you come for me, yes, I know there are hotter peppers. I’ve had the misfortune of trying them, but once you get too far beyond 150k on the Scoville heat scale, it all tastes like chemical masochism.

And if you have the tolerance for spiciness, it never hurts to add more of that delicious capsaicin into your diet.

Capsaicin has been shown to perform a number of exciting functions in the body (besides making food delicious), including fat burning, and fighting headaches and irritable bowl syndrome.

I choose Serrano peppers purely for the delicious ratio of taste/cost. They’re only ever a little more expensive than Jalapenos, and I find them to have a slightly spicier, richer taste. In the summer, I make lots of salsa with home-roasted Anaheim peppers.

For today, I’ll spare you the rest of the diatribe about the amazing benefits of the other ingredients in this recipe, and we’ll jump right into an important bottom-line: homemade salsa is so delicious and so much cheaper than store-bought. And as a bonus, if you don’t like serrano peppers, try something else. Jalapenos! Anaheim peppers! Habanero (if you’re extremely daring)!

5-Minute Serrano Salsa
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5-Minute Serrano Salsa

Recipe by MonicaDifficulty: Easy
Servings

16

servings
Prep time

5

minutes

Ingredients

  • 1 can (14.5 oz) tomatoes, diced (unsalted, non-BPA can)

  • 1/4 onion, any kind (about a one inch thick ring, diced)

  • 1/3-1/2 cup cilantro leaves, fresh

  • 2- 2 1/2 Serrano peppers (I used frozen ones)

  • 1 1/4 tsp salt

  • 1 TBSP lime juice

  • 1 1/2 tsp cumin

  • 2 cloves garlic

Directions

  • Cut up vegetables and cilantro.
  • Throw in food processor
  • Process the hell out of it.
  • Put in jar/bowl.

Notes

  • Lasts for ages in the fridge (I assume: I’ve never had it for longer than 2 weeks)

Let me know what you think! Do you have a go-to salsa recipe? What’s in it?