Why bother with making regular cooked salsa when it’s cheap at the store?  Let me count the reasons:

1; Complete control of the spice level

2;No preservatives

3;Added flavor

4: Control of the carb level

AND it’s easy.



4 cups Roma tomatoes, chopped and drained

1 red onion, finely chopped

1-3 tablespoons lime juice (fresh or bottled) OR cider vinegar

Salt to taste

Pick 2 to 5 below;

1 bunch cilantro, chopped

3 – 5 cloves garlic, chopped or mashed, OR 1-3 tablespoons jarred minced garlic

1-2 teaspoons fresh or dried oregano (If you use fresh, chop it finely)

1/2 teaspoon coriander seeds

1 tablespoon espasote

Pickled jalapenos and juice to taste

1-2 to 1 teaspoon cumin

1/2 teaspoon black pepper, preferably freshly ground

1/2 to 2 teaspoons chili powder

Red pepper flake (to taste)

Ground fresh serrano, habenaro or other hot peppers to taste

Chipotle peppers, dried or canned in sauce



Chop everything, then place in a saucepan.

Cook on low heat until the flavors have melded, usually 10-15 minutes. The mixture should come to a slow boil and boil a few minutes.

If you want a fresher taste, hold back the cilantro, 1/2 the onion, and 1 cup of tomato, and stir it in 2-3 minutes before you’re done cooking the sauce.

Use this on anything and everything.  Try it on cauliflower “rice”, any meat, zucchini, anywhere you might use regular tomatoes or tomato sauce.