Homemade Salsa

20150502_133535Continuing our awesome Cinco de Mayo party. It’s a very tasty party!  Ole! 

I actually made the salsa first. Letting it have time to mingle in the fridge.

We went shopping for habanero. One of the top hottest peppers, which is what we usually eat. Unfortunately the store was out.  BOO! So I picked up jalapeno and finger hots.  Both are very light in the capsaicin; that is the actual heat in the peppers.


If you prefer no heat, milder flavour, simply cut out the seeds and pith.  That is where the capsaicin is.

Make sure you check out our complete menu. Our menu; Homemade Taco SeasoningLemony, Chunky GuacRefried Black Beans, Homemade Salsa, Nacho Chips and Taco Meat.

Homemade Salsa

  • 3 super ripe Roma Tomato
  • 1 large onion
  • 2 Jalepeno pepper
  • 2 Hot Finger Peppers
  • 1 Sweet, Yellow  Pepper
  • 4 cloves Garlic
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black pepper
  • 1 teaspoon Coriander Seed

This version is chunky. Sometimes I blend it down to a smooth sauce. Your choice.


Gather and wash all veggies.



Chop onion, tomato, all peppers and garlic.



Dump all into a bowl. Always season and stir well.


Serve immediately or store in fridge to mingle. If you prefer a saucier style of salsa simply blend with a mixer or immersion blender until it’s the consistency you like.

According to Calorie Count

Nutrition Facts

Serving Size 1 Serving
  • Calories 37
  • Calories from Fat 3
  • Total Fat 0.3g
  • Saturated Fat 0.0g
  • Sodium 149mg
  • Potassium 226mg
  • Carbohydrates 8.4g
  • Dietary Fiber 1.4g
  • Sugars 2.4g
  • Protein 1.2g
  • Vitamin A 3%
  • Vitamin C 145%
  • Calcium 2%
  • Iron 7%
Good points
Bad points

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