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“Salsa or hot sauce?” is the question for the day. Is this salsa, or is this hot sauce? Either way, it’s a must in everyone’s life because it rules completely! When I was a kiddo, we ate this sauce like it was going out of style, and we called it hot sauce. Now that we have Cholula, Tobasco, and other jarred spicy sauces available to us, it’s hard for me to call this “sauce” now. Whatever you choose to call yours, just know that she is badass. After sharing this on Instagram yesterday, I had several people asking for the recipe, so here it is. I hope you enjoy The Best Chingona Salsa ever
I totally made you google what “chingona” means, didn’t I?
Benefits of the Best Chingona Salsa
- It gives you a bang-up dose of vitamin C! The lime juice, tomatoes, and onions are rich with the big C, which can help prevent heart disease.
- It’s hydrating AF! Tomatoes have a pretty good amount of water content. If you have a hard time getting in your daily water intake, eat more water-rich foods.
- It can stabilize your blood sugar! Salsa is an excellent source of fiber without any added sugar or fat. Vegan or not, eating more fiber will keep you satisfied and keep an insulin spike at bay.
- It’s healthy for your heart! Salsa is cholesterol-free since it’s made up of plant goodness. That’s a no-brainer, folx!
I could go on and on about the health benefits, but I’m sure you want to get on with making this recipe! I will leave you to it along with a few recipes to slap The Best Chingona Salsa on top!
Jackfruit Tostadas with Chipotle Peach Sauce
Chingona Salsa
This recipe is full of roasty-flavored goodness. It’s not too spicy nor too bland, it’s just right! There are no suggestions on storing or freezing time because, honestly, it’s not going to last very long in your fridge. It’s that good! We use it to top our favorite dishes such as soft tofu scramble, breakfast hash, stuffed avocado, taco salad, nachos, quesadillas, enchiladas, or burritos! Sky’s the limit with this one š
- Total Time: 35 minutes
- Yield: 4 cups 1x
Ingredients
8 roma tomatoes
2 poblanos, whole
2 jalapeƱos, whole
1/2 white onion, roughly sliced
1 bunch fresh cilantro
4 garlic cloves
juice of 1 lime
4 tsp ground cumin
2 tsp kosher salt
1/2 tsp black pepper
Instructions
Heat oven on broil. Place tomatoes, poblanos, jalapeƱos, and onion onto a baking sheet lined with foil (not parchment paper). Broil in oven for 15 minutes or until the vegetables have a nice char on them. Remove from oven and flip peppers over to char the other side for another 10 minutes. Remove from the oven and set aside while you get your food processor set up.
Add all of the vegetables to the food processor. Top with fresh cilantro, garlic, lime juice, cumin, salt, and pepper. Pulse for a few seconds until the mixture loosens. Continue to process to the consistency you like. Pour into a container and let cool before storing in the fridge.
Notes
- If you cool the roasted ingredients overnight in the refrigerator before processing, it will give you a better result. The salsa has a chunkier consistency and a bigger bite of heat! But, who wants to fucking wait another day to eat this?Ā
- Prep Time: 10 minutes
- Cook Time: 25 minutes
