Easy Red Salsa

Easy Red Salsa is a staple item for most mexican inspired dishes. Most store bought items are so-so, there is something about fresh salsa that really adds to a dish! Mexican restaurants typically have the BEST salsa, and my friend Miranda (shoutout to you, mrans) taught me this bad boy.

This easy red salsa recipe was largely adapted from the way she makes her red salsa with my own spin on it. It's fresh, quick, easy and packed full of fresh live enzymes and goodness!

I grew up in Northern Colorado, where there is plenty of delicious mexican food. If anything, it's made me a bit of a mexican food snob. I love fresh salsas, green chili, tacos, tostadas, allll of it!

This stuff goes great as a dip, or on tacos, burritos, salads, eggs, tostadas... you name it! It goes great inside and on top of my Quinoa Taco Meat Tacos.

To Prepare This Salsa:

Simply add all the ingredients to a blender and blend! Seriously, it's THAT easy! You can change up the taste by adding roasted tomatoes and/or jalapenos, chipotle chile peppers, dried serrano/cascabel/ancho chilies. Check out more about all the different kinds of dried chilies used in mexican cooking here.

Easy Red Salsa

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★★★★★

5 from 1 reviews

• Author: Emily Marrs
• Prep Time: 5 minutes
• Cook Time: 2 minutes
• Total Time: 7 minutes
• Yield: 2 cups 1x

Ingredients

Units USM Scale 1x2x3x

• 3 medium tomatoes
• 2 stalks green onion
• 1 medium serrano/jalapeno (use jalapeno & remove seeds for milder salsa)
• ¼ cup cilantro
• ½ lime juiced
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp red chili flakes (omit for milder salsa)
• 1 p chia seeds (for thickening) (optional)
• ½-1 tsp kosher salt (to taste)

Instructions

1. Add all ingredients to a blender and blend on high for 1 minute until smooth.
   *for chunkier salsa, blend on lower speed for 30 seconds or until desired consistency is reached. 

Notes

Lasts in fridge about a week.

To change up the flavor and add more spice, try adding roasted tomatoes and/or jalapenos, chipotle chile peppers, dried serrano/cascabel/ancho chilies.