Fresh chopped salsa with a hint of lime and adobo for a spicy kick.
Hi, I’m TiffanyAzure and I’m a salsa-holic.
Alright I love all kinds of food, but I really really love mexican food. I always say I could eat it every day. And that is not a joke.
I really honestly could. And sometimes do.
When I was a kid I ate bean burritos like they were going out of style. And my mother would say, “You’re going to turn into a burrito!”
Sadly, that never happened.
Of course, probably my absolute favorite aspect of mexican food is the salsa.
Salsa. Oh how I love you.
Growing up, I’d have half of a jar of salsa and chips every. single. day. when I got home from school. Not kidding. My mom could barely keep our supply stocked.
When I go to a restaurant I always judge the whole place on their salsa. First of all they must actually have salsa. And it should come to you with the menu so that you can munch while you contemplate your meal options.
Secondly, it must be loaded with flavor. And have a bit of a bite to it. It can either be totally pureed, or really chunky. But it must be cold.
I hate it when they serve warm salsa. Some people love it, it’s just not my thing.
And the chips. They must be crunchy, and salty, and not too thin.
I’ll take any spice temperature of salsa I can get but my preference is definitely HOT.
And I mean really really hot.
I have a very high tolerance for spicyness in my food.
This may or may not have something to do with the fact that my brothers force-fed me raw peppers growing up.
I should probably look back on that with some amount of malice but I just can’t bring myself to do it. Because I really love me some spicy food.
Don’t worry, this salsa won’t burn a hole in your stomach. It’s relatively mild.
But it does have a kick from that jalepeno.
And the truckload of cilantro balances it out nicely.
The key with this salsa is to puree it in three or four batches so you get it to just the right chunkiness.
Gotta have some texture with this salsa. It makes all the difference.
It’s amazing on chips, nachos, burritos, taquitos, tacos, rice, a spoon…… basically it’s just wonderful.
Oh and be sure to let it chill in the fridge overnight for the BEST flavor!
Spicy Adobo Lime Salsa
- 5 large tomatoes
- 1 medium white or yellow onion
- 1 bunch cilantro
- 1 medium jalapeno
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons salt
- 1 teaspoon adobo seasoning
- 1/2 teaspoon black pepper
- 1/4 teaspoon chili powder
- juice of 2 limes
- Place whole onion in an ice bath for 5-10 minutes. Cut off the tops of the tomatoes and use a spoon to scoop out the centers. Roughly dice the tomatoes and place in a large bowl.
- Cut the top off the jalapeno, cutting lengthwise and removing seeds. Finely dice and add to bowl. Remove onion from an ice bath, peel off outer layers and dice. Add to bowl. Remove stems from cilantro and add leaves. Add all seasonings and lime juice.
- Add about 1/3 of the salsa to food processor. Pulse 10-20 seconds. Pour into separate container and repeat with remaining salsa. Store in an airtight container in fridge 5-7 days. Allow to chill overnight for maximized flavor.