Does anyone around here go to Mexican restaurants (and totally judge them!), solely off of their chips and salsa? No? Just me? Okay, cool.
I loooove chips and salsa. But I am actually really picky about it, too. I am not a fan of huge chunks of tomato swimming in water with whole leaves of cilantro. Like seriously, yuck. 🙁
My very favorite Mexican restaurant (totally because of the chips and salsa) closed down a couple years back. I’m not sure why but it was a sad day. Where was I going to get some more salsa (not to mention queso, yummmm)?
I couldn’t find another restaurant that came even remotely close so I decided to get in the kitchen and replicate it the best I could. Little did I know, it was easyyyyy and makes soooo much! Definitely sharing food and perfect for football season (Go Canes! <- hiiii, Mikey! That was for you!)…
Homemade Salsa is healthier, easier and more delicious than anything at any restaurant.
It really is guys. Simple, straightforward ingredients, in the food processor. Whirl, whirl, done. Yep, that easy. I suggest a little time in the fridge as well so it gets really cold (that’s how I love my salsa!), and so the flavors settle a little more, but you don’t have to if you want to just dig right in. Give it a try and let me know what you think!!
If you make this recipe, tag me on Instagram or use the hashtag #toeatdrinkandbemarried. I want to see your salsaaa! 😉
Here’s a simple food processor for under $30 if you need one! It holds 10 cups so you’ll be able to make salsa for a party! Woohoo!
Also here’s a great cast iron skillet for serving that also has spoon rests! Perfect for serving your salsa 🙂