I lovey love love this salsa. Inspired by the Ranchero salsa at the fabulous (and kind of vegan accomadate-able) Gina’s Mexican Cafe in Nanaimo, BC, this salsa is crazy versatile and adds a zesty pow (POW!) to everything you use it in. Vegan nachos? POW! Chilli? POW! Burritos? POW! Vegan paella? POW! Black bean brownies? Maybe if you’re real drunk or pregnant, so POW! But it is definitely fantastic over brown rice with some black beans stirred in for a really quick, healthy, tasty lunch or dinner.
-5 vine ripened tomatoes
-2 carrots, large
-1 red onion, small, (half medium/large)
-1 serrano chili, small*
-1 tsp chilli powder
-¼ tsp cumin
-½ tsp sea salt
-1 lime , juice from
-¼-½ cup cilantro
1. In the bowl of your food processor** or blender, pulse carrots, red onion and hot pepper until coarsely chopped.
2. Chop tomatoes into quarters, discarding that wicked disgusting woody core bit in the centre. And the tomato bums. ew. Add to food processor and pulse 2-3 times.
3. Add cumin, chilli powder, salt and lime juice. Process until salsa is your most favourite consistency–I like chunky for dipping and smooth for topping rice or enchilladas.
4. Add your cilantro and pulse 2-3 more times and your mouth is ready to fiesta.
*I have kids who are constantly complaining if I try to scorch their tastebuds, so I tend to leave out the pepper or only add one. But if you are free to live your spicy life unencumbered, you can add a veritable rainbow of hot peppers to the mix. Dried crushed red chillies work well in a pinch.
**Don’t have a food processor? Ha! Ha! You are missing out! But not on this salsa–just finely chop onion, peppers and carrots, dice tomatoes, chop cilantro (like a hobo…) and toss with all other ingredients. Pico de Gallo, beotches.