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Hope you enjoy these recipes. They only make it here after a full taste test panel that consists of the hubs and friends. Enjoy!

8 Simple Steps to Fresh Homemade Salsa

Looking for a delicious and simple salsa recipe? Leave behind those homemade salsa recipes that end up tasting like grass. Seriously, a sad waste of ingredients.

Here are 8 simple steps to fresh homemade salsa. An easy recipe you can make in minutes. Prepare your taste buds for this mouthwatering "salsa dish" that incorporates boiling dried chili in chicken broth - talk about layered flavors.

Easy salsa recipe that tastes amazing.
Simple Homemade Salsa Recipe

This flavorful salsa recipe combines the vibrant flavors of tomatoes, onions, jalapeños, garlic, and cilantro, with a twist of boiling dried chili peppers in chicken broth. Rehydrating chilis steeped in a broth will elevate your easy salsa recipe to new heights of joy.

Whether hosting a gathering or craving a zesty dip, this homemade salsa will impress. So, grab your apron, and let's get started on creating this mouthwatering delight!



  • 2 dried chili peppers (such as guajillo, ancho, or chipotle)

  • 1 cup chicken broth (2 cups if using a bouillon broth)

  • 5 whole roma tomatoes to roast

  • 1 small onion, quartered to roast

  • 3-4 cloves garlic, peeled to roast

  • 1-2 jalapeño peppers (depending on the heat level you'd like) to roast

  • Olive oil (drizzled over veggies to roast)

  • 1 bunch of fresh cilantro

  • 1/2 of lime, freshly squeezed

  • 1/4 cup of the chicken broth used to rehydrate the dried chili peppers

  • 1 Teaspoon of Salt (or to taste)

  • 1 Teaspoon of Sugar

  • 1 Teaspoon of Apple Cider Vinegar


  1. In a medium saucepan, bring the chicken broth to a boil. Remove the stems and seeds (or leave seeds for more heat) from the dried chili peppers and add them to the boiling chicken broth. Let them simmer for about 10 minutes until they soften. Remove from heat and let them seep as you roast the other ingredients.

  2. Wash all your ingredients: 5 roma tomatoes, onion (after peeling, before chopping, jalapeno pepper, and cilantro (set cilantro aside)

  3. On an oven-safe baking tray (best to use one with a slight lip to avoid spillage), lay the whole tomatoes, peeled and quartered onion, peeled garlic cloves, and jalapeño pepper(s), *add more jalapeño for more spice. Drizzle all items in Step 4 with olive oil, and sprinkle with salt.

  4. Roast for 10-20 minutes, remove from oven and let cool.

  5. Remove the softened chili peppers from the broth and transfer them to a food processor. Reserve 1/4 cup of broth for later use.

  6. Gather a hand bunch of cilantro (washed leaves and stems)

  7. Gather 1/2 lime freshly squeezed lime juice , sugar, and apple cider vinegar, and

  8. Place all ingredients into the food processor. Pulse or blend the ingredients until you achieve your desired consistency. If needed, add a small amount of the reserved chicken broth to adjust the thickness of the salsa to your liking. Taste the salsa and season with additional salt if necessary.

Transfer the salsa to a serving bowl and let it sit for about 15 minutes to allow the flavors to meld together.

Serve the salsa with tortilla chips or use it as a topping for tacos, burritos, or grilled meats. Enjoy!

Feel free to adjust the quantities of ingredients and spice levels according to your taste preferences.



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