Everyone has their kryptonite. Superman obviously has his, some people’s diets disintegrate at the sight of a Krispy Kreme, but my weak point has always been more savoury. Nachos.
It’s all Nacho’s fault. Because it is definitely not this practically super healthy delicious vegan salsa recipe.
Nachos piled high with refried beans, cheese, guacamole, pico de gallo, sour cream, three different types of salsa (this homemade salsa is definitely one of them), sliced pickled jalapenos….
Heaven on earth. And please don’t touch my nachos with shredded lettuce. I absolutely cannot stand iceberg lettuce, and trust me, there is no way that adding it to my gigantic pile of nachos would make them any healthier.
There are only three types of salsa that interest me – fresh salsa, roasted salsa, and a good chunky cooked salsa. The latter is what I’m bringing you today. Now wait, don’t run away! By cooked chunky salsa, I mean salsa that tastes better than the best-of-the-best jarred stuff.
I used to love a good jarred salsa, like Doritos, when I was younger. But as I’ve gotten older, and my tastes have matured, I no longer like the cloying preservative-heavy taste of jarred sauces.
To say nothing of all those jars where there is weird mouldy looking stuff on the inside of the lids (what is with that stuff???).
What I did like was the rich heavy taste of the chunky jarred salsa version. I thought about it for a while and decided that in order to get a rich complex salsa, I would need to layer and cook the flavour in.
Hence the two-step addition of the garlic and onion, to give a full rich cooked flavour and yet also let some of the rawer flavours shine through without being overpowering.
This homemade salsa is delicious on its own with tortilla chips, as part of a loaded nacho dish, in sandwiches, in burritos…the possibilities are endless!
If it at all possible, and if you can stop yourself from wolfing it all down one go, try to leave it in the fridge overnight to let the flavours mingle and develop. I promise you as good as it is warm, it’s easily ten times better the next day when the vinegar has mellowed.
Let me know how much you enjoyed this recipe if you do make it, by leaving a star rating and review below in the recipe card. Oh and please take a picture of your beautiful jewel red salsa and tag me on Instagram @the_fiery_vegetarian.
If you liked this recipe you may want to have a look at some of my more recent posts:
- No-Boil Pumpkin Pasta Bake
- Spicy Pumpkin Pickle Recipe (Refrigerator Pickle)
- Easy Vegan Pumpkin Bread Recipe
- Easy Lemon Rice with Coconut
- 6-minute Vegan Banana Foster Recipe
- 6 large tomatoes
- 1 large green bell pepper, optional
- 2 medium onions, divided
- 2 garlic cloves, divided
- 1 seeded chopped green chili pepper
- 1 teaspoon salt
- 1 tsp toasted cumin
- 2 tbsp lemon juice
- 1 tbsp vinegar
- 1 tsp sugar
- 300 g tinned pureed tomatoes
- Tabasco to taste
- chopped coriander 1/4 cup
- Chop the tomatoes, bell pepper if using, and onion into small chunks (as big as you'd like the chunks in your salsa to be) and crush the garlic, making sure to keep the onions and garlic cloves divided (one chopped onion and one clove of garlic for the first part of the recipe, and the other onion and clove for later on). Seed and finely chop the green chili pepper.
- Put the tomatoes, bell pepper, chili pepper, and one portion of the divided onion and garlic in a narrow pot. Grab a hand blender and roughly blend about a third of the vegetables. Heat on a medium-high heat until bubbling and half-cover the pot with a lid to protect yourself from any hot spattering juices.
- After the vegetable mix has been bubbling away for five minutes, add in the salt and simmer for five more minutes.
- Add the remaining chopped onion and crushed garlic clove, tinned puréed tomatoes, sugar, lemon juice and vinegar. Mix well and simmer for ten minutes.
- Add the toasted cumin, and the tabasco to taste. I added about two teaspoons to make a mild-medium spiced salsa. Remember to toast cumin just heat it over a medium high heat in a non-stick pan for around 3 minutes until it's darkened and smells very fragrant. Take the salsa off the heat and stir in the coriander.
- Put the salsa in a bowl or tupperware container to cool down. Refridgerate or serve still warm (but remember it will taste even better the next day).
Amount Per Serving Calories 81Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 390mgCarbohydrates 18gFiber 5gSugar 9gProtein 3g