Chips and salsa have their own tier on the food pyramid, amiright? I’m not even gonna ask if y’all like chips and salsa because I’m pretty sure all humans do.

What I really want to know is whether there are other chips and salsa lovers out there like me?

Anybody else eat the chips as a vehicle for the salsa? I’m pretty confident the salsa is what it’s all about.

My husband and I are both salsa lovers, although he admittedly loves the chips as well. The problem is, we both like very different salsas. I like mine to have tons of textures and ingredients and enough spice to make my eyes water. He’s… you know… a pico de gallo kind of guy. (Is that really even salsa?) So even though we both love salsa, it’s really hard for us to find a salsa we both love.

Why is life so hard?

So instead of continuing to battle the never ending “who’s salsa are we going to buy this week” fight, I decided to start making our own. It’s a lot easier to actually find a balance between the two when I am creating a balance- literally adding one ingredient at a time and testing it with him by my side. He can tell me how much spice he can handle, I can tell him if it’s just too plain and boring for my taste. You can’t really do that when you’re buying based on mild-medium-hot labels.

So we got to work to find the (almost) perfect blend for both of us (because it’s not perfect on my end until it’s HOT).

I think it more than qualifies as an easy and simple go-to in our house, though.

Key word there: simple.

Tomatoes. Cilantro. Red onion. Jalapeño. Lime. Garlic. Stevia. Salt.

Oh and all you need is a knife and a food processor (if you feel like it). A blender or hand mixer works just as well. Or, if you want to go old school, just use a fork and a little elbow grease.

Mix it up (only adding one tomato at a time) and then store it in the fridge if you don’t eat it all.

You can make it as smooth or chunky as you want, and you can definitely add more jalapeño to fit your taste (and mine).

And *if* you have to store it, it lasts about a week in the fridge, covered.

Enjoy!

Easy Homemade Salsa

Created by LauraCrawford on July 9, 2017

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Here's what you need:

8 Roma tomatoes
1/2 cilantro bunch (approximately one cup when minced)
1 medium red onion, chopped
1 jalapeño, seeded and diced
2 tbsp. fresh lime juice
1 tbsp. minced garlic
1 tbsp. salt
1 tsp stevia

Here's what you do:

Combine cilantro, onions, jalapeño, and garlic in food processor. Pulse until cilantro is very finely minced.
Add half of tomatoes, as well as salt, stevia, and lime juice and continue to pulse until well blended. At this point, you can either add all of the reaming tomatoes, or you can add them one at a time so that you don't blend them all at once. If you save one or two to pulse at the very end, you can lightly pulse them to maintain a chunky texture.
Add more salt, garlic, or jalapeño to fit your taste!
Enjoy with chip!
Store in fridge, covered, for up to one week!