Our recipe for 5-minute Fire Roasted Salsa is by far one of our most popular recipes of all time. Why? It’s simple, delicious, and so versatile in your weekly routine. We make a batch every week and use it with enchiladas, quesadillas, burrito bowls, scrambled eggs, and of course with tortilla chips! Or mash up an avocado, add a couple of tablespoons of the salsa, and voila, you have guacamole!
So why do we go to the trouble of making our own salsa?? Let’s just say the price to our wallet and our bodies is well worth it. First, when considering the average price of a quality salsa, most jars run about $4.50 a piece, for a 16oz jar! And given that most of us can polish off an entire jar in one sitting, this is astronomical! Our salsa is made up of 1 can of fire-roasted tomatoes (99 cents), a small can of diced green chiles (69 cents), 1 jalapeño, 1/4 of an onion, 1 garlic clove (free from our garden), the juice of 1 lime (25 cents), some chopped cilantro (free from our garden), 1 teaspoon of cumin powder, and 1/2 teaspoon of salt. That makes our salsa cost about $2.00-$2.50 for the same amount! It’s a steal!
Then let’s consider the cost to our bodies. As with most processed or packaged foods, jarred salsa is loaded with chemicals and preservatives and laden with unnecessary sodium. And if you are using tortilla chips as a vehicle for said salsa, you are getting more than enough sodium already! Making your own food, particularly your own salsa is a great way to manage the ingredients that go into your body. And if you are suffering from high blood pressure or heart disease, but still want to indulge every once in a while, this is a great way to enjoy the delicious flavors of salsa without the high price tag of disease! Why wouldn’t you make your own?!
Super Quick Salsa
- 1 Can Tomatoes
- 8 Tablespoon (TBSP) Green Chiles
- 1 Whole Jalapeno
- 1/4 Cup Onion
- 1 Fluid Ounce (fl oz) Lime Juice
- 1 Teaspoon (tsp) Cumin Powder
- 1/2 Cup Cilantro
- 1/2 Teaspoon (tsp) Salt
- Place ingredients in blender and pulse for 5-10 seconds.
- Goes well with our Black Bean Enchiladas