DEE DEE’S SALSA

Dee Dee's Salsa with Chips

DEE DEE’S SALSA

by | Aug 20, 2021

My beautiful sister, Jennifer, who we call Dee Dee, is a master in the kitchen. It’s in her bones. She has never had any formal culinary training, but she has always had everything she needs to create the most amazing dishes day after day without fail. Dee Dee just has IT! She was born with it…me not so much, Attending culinary school has definitely given me a boost, and you’d think that Dee Dee’s Salsa would be easy to recreate from my memory of her “in her head” recipe. It’s just salsa after all. But no! I finally tracked her down to get the scoop on why her salsa was always so much better than mine. “Oh, I don’t know, she says, “I just throw it together.” It must be a magic spell.

I’ve experimented with her “in her head” suggestions, and I think I’ve finally gotten it down. It’s received the seal of approval from some of our best taste testers. You can use fresh tomatoes, but my suggestion is that you pick them in season in Arkansas. 🙂 I truly have never tasted a more perfect tomato than in my childhood in Arkansas.

“Turn your wounds into wisdom.” — Oprah Winfrey

Dee Dee's Salsa with Chips
Print Recipe
5 from 2 votes

Dee Dee’s Salsa

Why eat salsa from a jar when you can whip up this delicious restaurant style salsa in minutes. Enjoy Dee Dee's salsa with chips or veggies.
Prep Time10 minutes
Processing Time2 minutes
Total Time12 minutes
Course: Dressing/Dip/Spread, Snack
Cuisine: Mexican
Keyword: Dairy free, Quick, Vegan, Vegetarian
Calories: 258kcal

Equipment

  • Food processor

Ingredients

  • 2 garlic cloves roughly chopped
  • 1 green bell pepper roughly chopped
  • 1 yellow or orange bell pepper roughly chopped
  • 1 small purple onion roughly chopped
  • 1 jalapeno roughly chopped. If you prefer a mild salsa, remove the seeds and the ribs from the jalapeno See note below.
  • 2 Tablespoons freshly squeezed lime juice about 1-2 limes
  • 1 small bunch cilantro or to taste, roughly chopped
  • 1 large can or box whole tomatoes(about 28 ounces), drained with liquid reserved or substitute the most delicious fresh tomatoes that you can find.
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Instructions

  • Add the garlic, bell peppers, purple onion, jalapeno, lime juice, and cilantro to a food processor(See note below) and blend until the vegetables are finely chopped. I prefer to use the pulse button on the food processor to avoid over processing the salsa.
  • Add the tomatoes and blend until fully incorporated into the other vegetables.
  • If you prefer a thinner salsa, slowly add the reserved liquid from the canned tomatoes until the salsa reaches the consistency that you prefer.
  • Taste and adjust for seasoning, adding more lime juice, kosher salt and pepper as desired.

Notes

This salsa can be made in a blender, however in my experience the result is a bit frothy, so I strongly prefer the food processor for this recipe.  If you do prepare it in a blender, use the pulse option if possible to achieve the consistency that you desire.  
According to ChiliPepperMadness.com   “…the jalapeño heat level varies from mild to hot depending on cultivation and preparation and can have from a few thousand to over 10,000 Scoville heat units.”  This can leave you with a very mild or a very hot salsa which I find very frustrating.  If you love heat, I would suggest including a variety of pepper that you know to be hot until you reach the heat level that you desire.  If you prefer a milder salsa, remove the seeds and ribs from the jalapeno and add a little bit at a time until the spiciness suits your taste.
The nutrition information below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s, dietician’s or doctor’s advice.
The nutrition facts below are for the entire batch of salsa.  This recipe makes about 3 ½ to 4 cups.

Nutrition

Calories: 258kcal | Carbohydrates: 61g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3474mg | Potassium: 2232mg | Fiber: 14g | Sugar: 28g | Vitamin A: 1916IU | Vitamin C: 424mg | Calcium: 320mg | Iron: 9mg

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it #chasingbeans123

You’ll need the following ingredients for Dee Dee’s Salsa…

Whole tomatoes, one 28 ounce can or box or you can substitute freshly picked tomatoes from Arkansas. 🙂
Garlic cloves-2
Green bell pepper-1
Yellow or orange bell pepper-1
Purple onion-1 small
Jalapeno-1
Lime juice-2 Tablespoons freshly squezed, about 1-2 limes
Cilantro-1 small bunch, if you’re sensitive to cilantro, leave it out or substitute parsley
Kosher salt and pepper to taste

Ingredients for Dee Dee's Salsa 1
Ingredients For Dee Dee's Salsa 2

Let’s Get Going…

Add the garlic, bell peppers, purple onion, jalapeno, lime juice, and cilantro to a food processor and blend until the vegetables are finely chopped.

Ingredients In Food Processor

I prefer to use the pulse button on the food processor to avoid over processing the salsa.

Dee Dee's Salsa In Food Processor

Add the tomatoes and blend until fully incorporated into the other vegetables.

If you prefer a thinner salsa, slowly add the reserved liquid from the canned tomatoes until the salsa reaches the consistency that you desire.

Taste and adjust for seasoning, adding more lime juice, kosher salt and pepper as desired. Add your own magic spell!

Dee Dee's Salsa With Chips

This salsa can be made in a blender, however in my experience the result is a bit frothy, so I strongly prefer the food processor for this recipe.  If you do prepare it in a blender, use the pulse option if possible to achieve the consistency that you desire.  

According to ChiliPepperMadness.com   “…the jalapeño heat level varies from mild to hot depending on cultivation and preparation and can have from a few thousand to over 10,000 Scoville heat units.”  This can leave you with a very mild or a very hot salsa which I find very frustrating.  If you love heat, I would suggest including a variety of pepper that you know to be hot until you reach the heat level that you desire.  If you prefer a milder salsa, remove the seeds and ribs from the jalapeno and add a little bit at a time until the spiciness suits your taste.

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it #chasingbeans123

Don’t miss these delicious dips and spreads at Chasing Beans…

2 Comments

  1. Amanda Evans

    5 stars
    10/10 Salsa!

    Although we didn’t have fresh Arkansas tomatoes, this salsa is amazing! After living in Texas for three years, I have a hard time finding salsa that is up to par. This one definitely makes it!

    Serving tonight for dinner with fresh steak fajitas.

    Reply
    • Rebecca

      Hi Amanda!! Thank you so much for your comment and so glad you enjoyed the salsa. Cory also mentioned that you had chatted with her about it. Really happy you’re enjoying the blog.

      Reply

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