Ingredients
- 4 lbs ripe Roma or plum tomatoes, cored and roughly chopped
- 2 large red bell peppers, seeded and diced
- 2 medium onions, chopped
- 6 to 8 cloves garlic, minced
- 2 to 3 jalapeños or serrano peppers (adjust to your preferred heat level, seeded if you prefer milder)
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh lime juice (about 2-3 juicy limes)
- 2 tbsp apple cider vinegar or white vinegar
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1.5 tbsp sea salt (plus more to taste)
- 1 tsp black pepper
Step-by-Step Instructions
- Prep & Blend: In a large food processor or blender, pulse the tomatoes, red bell peppers, onions, garlic, and hot peppers in batches until you reach your desired consistency (chunky or smooth—your choice!).
- Simmer & Develop Flavors: Transfer the blended vegetable mixture into a large, heavy-bottomed stockpot or Dutch oven. Stir in the cumin, smoked paprika, sea salt, and black pepper. Bring the mixture to a gentle boil over medium-high heat.
- Reduce: Once boiling, reduce the heat to medium-low and let it simmer uncovered for 35 to 45 minutes, stirring occasionally, until the liquid reduces and the flavors concentrate into a rich, thick sauce.
- Finish with Freshness: Remove the pot from the heat and stir in the fresh cilantro, lime juice, and apple cider vinegar. Taste and adjust salt or lime juice if needed.
- Jar & Store:
- Refrigerate: Ladle into clean glass mason jars, let cool completely, and store in the fridge for up to 3 weeks.
- Freeze: Spoon into freezer-safe containers (leaving a little headspace for expansion) for up to 3 months.
Estimated Nutritional Breakdown (Per 1/4 Cup Serving)
- Calories: ~25 kcal
- Protein: ~1g
- Carbs: ~5g
- Fats: ~0g
How are you planning to use these jars—as a fresh salsa dip, a cooking base for proteins, or a taco topper? Let me know below!