On the Border inspired Salsa

On_the_Border_inspired_Salsa _Recipe_001

I’ve only been to On the Border a couple times, and each time, I’ve obsessed over that delicious salsa they serve. I wanted to try and make a version that’s similar, and this is the best I got, and though it’s slightly different, it’s closer than most store bought salsa I’ve tried.

On_the_Border_inspired_Salsa _Recipe_002

I love how fresh everything tastes, and I have to say, I think I prefer salsa without bell pepper, as sometimes that can give it a pretty strange taste. I was just so excited to taste these and be reminded of the amazing salsa in On the Border.

On_the_Border_inspired_Salsa _Recipe_003

I dipped them in Trader Joe’s corn chips (tortilla chips, they’re also called?) I think any chips would do. I even think it may be great to use with some kind of long grain rice, or beans. I never tend to use salsa for one thing.

On_the_Border_inspired_Salsa _Recipe_004

This recipe makes a pretty large bowl and can be used for quite some time, so be sure that you refrigerate it well so you can keep them for a week or so or share them with others. Also, be sure that you blend them to the consistency you desire.

On_the_Border_inspired_Salsa _Recipe_005

On the Border inspired Salsa

1 can diced tomatoes (no flavour or salt added)
1 large roma tomato
1 small clove garlic
1/4 cup diced yellow onion
Just under 1/4 cup loosely packed cilantro
1 jalapeno pepper
1 tablespoon lime juice
1 1/2 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon coconut sugar
1/2 teaspoon red pepper flakes
1/2 teaspoon Himalayan/sea salt
A few sprinkles ground pepper
1/8 teaspoon cayenne pepper (optional, for extra spiciness)

Finely dice the roma tomato, garlic, onion (then measure 1/4 cup), cilantro and jalapeno (keep the seeds for spiciness) so they’re all very small pieces.

On_the_Border_inspired_Salsa _Recipe_006

Add the can of diced tomatoes, then the chopped roma tomato, garlic, onion, cilantro, jalapeno pepper in a food processor (or blender, but be careful if you are using a high speed one). Then, add the lime juice, cumin, chili powder, coconut sugar, red pepper flakes, salt, pepper and if you want an extra kick, add the cayenne pepper.

If using a food processor, grind until it reaches the consistency desired, or if using blender, be sure to pulse quickly and stir around.

Serve with tortilla chips.

On_the_Border_inspired_Salsa _Recipe_007

Note: I found the spiciness perfect with the jalapeno seeds, and the red pepper flakes, but I do remember On the Border had it a tad more spicier, so I added an option of cayenne pepper if you feel up to the kick, but don’t kill me if it burns your tongue!

On_the_Border_inspired_Salsa _Recipe_008

On the Border inspired Salsa
 

Ingredients
  • 1 can diced tomatoes (no flavour or salt added)
  • 1 large roma tomato
  • 1 small clove garlic
  • ¼ cup diced yellow onion
  • Just under ¼ cup loosely packed cilantro
  • 1 jalapeno pepper
  • 1 tablespoon lime juice
  • 1½ teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon coconut sugar
  • ½ teaspoon red pepper flakes
  • ½ teaspoon Himalayan/sea salt
  • A few sprinkles ground pepper
  • ⅛ teaspoon cayenne pepper (optional, for extra spiciness)

Instructions
  1. Finely dice the roma tomato, garlic, onion (then measure ¼ cup), cilantro and jalapeno (keep the seeds for spiciness) so they’re all very small pieces.
  2. Add the can of diced tomatoes, then the chopped roma tomato, garlic, onion, cilantro, jalapeno pepper in a food processor (or blender, but be careful if you are using a high speed one). Then, add the lime juice, cumin, chili powder, coconut sugar, red pepper flakes, salt, pepper and if you want an extra kick, add the cayenne pepper.
  3. If using a food processor, grind until it reaches the consistency desired, or if using blender, be sure to pulse quickly and stir around.
  4. Serve with tortilla chips.


On_the_Border_inspired_Salsa _Recipe_009

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