Easy Vegan Salsa

Making Salsa is an ART in the Southwest.

This healthy and delicious salsa recipe comes together in just 20 minutes. It will keep in the refrigerator for several days, so you can double recipe to enjoy with your favorite Mexican or Tex-Mex dishes or as a snack with your favorite tortilla chips. 
​See notes at bottom of recipe.

(My jalapeños need to be used.)

Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4
Ingredients:

1 T. extra virgin olive oil
½ medium yellow onion, diced small
1 medium green bell pepper, diced small
1 medium jalapeno, *seeded and finely chopped
Sea salt and black pepper, to taste
2 large tomatoes, seeded and chopped
½ t. dried Mexican oregano
¼ t. smoked paprika
¼ - ½ t. crushed red pepper flakes
¼ c. water
2½ T. fresh lime juice
*Optional:
2-3 T. fresh cilantro, finely chopped
Directions:

1. Heat olive oil in a medium saucepan over medium-high heat. Add onion, bell pepper, and jalapeno and season with salt and black pepper, to taste. Cook, stirring occasionally, until the onion and peppers become soft, around 4-5 minutes.
2. Add tomatoes, Mexican oregano, smoked paprika, crushed red pepper flakes, and water. Stir to combine and reduce heat to medium-low. Continue cooking, stirring occasionally, for another 4-5 minutes.
3. Remove from heat and set aside to cool for a few minutes. Once slightly cool, puree mixture with an immersion blender, leaving slightly chunky, or transfer to a regular blender or food processor and pulse a couple of times until just blended.
4. Transfer salsa to a bowl and stir in fresh lime juice and cilantro. Season with additional salt and black pepper, if desired. Serve immediately or cover and place in the refrigerator until ready to use. Enjoy!

Notes:
*Leave the seeds if you want a very spicy salsa, otherwise remove
*Southwestern dished use cilantro while most Tex-Mex dishes do not.
​

Enjoy!