Best Fresh Salsa Recipe
I have the world’s greatest dad. Not only is he funny, charming, smart and handsome (no dad, I don’t need anything), he crushes it in the kitchen. By that, I mean he has a handful of recipes in his repertoire that he has tweaked and perfected. All of which I need to get on this blog, with his permission of course! He makes the best chili, ribs, potato salad, and now….this FRESH HOMEMADE SALSA.
Ok, he can’t claim all the fame with this homemade fresh salsa recipe. He discovered this fresh salsa recipe from the chef on a glamping trip they went on with our dear family friends, the Harnishes, for Jon Harnishes 70th Birthday Extravaganza. Not only are they dear family friends of ours, Jon was our Officiant at our wedding last Summer. My parents came home with the best stories about how incredible and memorable that trip was, including lots of singing around the campfire in cowboy hats. That is right up my alley! Not so much my husband’s jam, but he will come around because I told him this is what I want to do for my 40th birthday. He has 2 years to start planning. Doesn’t it look so fun??
Making Homemade Salsa
Ok sorry, back to making homemade salsa. My dad loved this homemade salsa so much he asked the chef for the recipe. Not having a piece of paper handy, my dad ripped off a piece of cardboard and the chef wrote it down for him. Pops still has that cardboard. While he isn’t sure the name of the chef so I can give him credit, this is me…..giving that chef at the Panacea Glamping Site in Terrebonne, Oregon major credit. I decided to call it, The-Best-Salsa-I-Have-Ever-Had Salsa. Because that is just what it is.
This homemade salsa recipe is smoky, fresh, and has the perfect amount of heat. Add a squeeze of lime at the end and you will put this stuff on EVERYTHING.
This Easy Salsa Makes Great Gifts!
Also, check out this cute idea as a hostess gift! Just make a batch of this homemade salsa, bring it in the bowl you want to have out at the party and put some backup salsa in a little mason jar for the host to keep!
- 1 28 oz can diced fire-roasted tomatoes, drain half of the liquid
- 1 handful of cilantro leaves (Take the head of the cilantro bunch and rip it off, stems and all. It all goes in a blender)
- 1/2 large white onion, roughly chopped
- 2-6 Serrano peppers (depending how hot you like your salsa) roughly chopped
- 1 chipotle pepper (from a can)
- Juice from 1/2 lime
- Salt and pepper to taste
- Add half drained tomatoes to blender
- Add cilantro, onion, chipotle pepper, serrano peppers, lime juice, salt to taste, to the blender
- DO NOT OVER BLEND! It will become very watery, you want it a little chunky!
- Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months
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