When you want a Tex-Mex smoky, hot, no-holds-barred salsa, look no further than this time favored Lone Star Salsa that’s gluten free, vegan and paleo friendly.
How to Make Lone Star Salsa Recipe
Lone Star Salsa is a spicy south-of-the-border dip that is perfect not only during summer but all year long. Made in under five minutes and if you use a food processor, you’ll be ready to serve it to your guests lickety-split.
Whenever I make my Lone Star Salsa, I’m transported back to my days living in Texas and the hot, sultry summer nights spent with friends sharing stories into the wee hours of the evening.
We’d consume lots of chips and salsa, along with our share of margaritas.
In just one sitting, we’d empty a bowl or two of this quick and easy appetizer. It wasn’t difficult, you see, because salsa is a natural for when you entertain guests.
In fact, when I host parties, that’s where you’ll find my guest congregating–right by the salsa bowl.
So, it’s no wonder why I love this recipe so much. It’s a definite crowd-pleaser.
However, nowadays, I look to salsa as being not only a snack but also a condiment for all things Tex-Mex.
You’ve probably heard that salsa is very healthy for you and with the right ingredients you can “load” it up with even more veggie goodness.
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You can even drizzle it over such south of the border favorites like enchiladas, tacos, and tostadas.
Did You Know? Lone Star Salsa is gluten free, vegan, and paleo friendly.
But you might not know that there’s actually two types of salsa: chunky and blended.
Chunky salsa is called Pico de Gallo. In many recipes, you’ll find bits of mango, corn, black beans or even pineapple as part of its ingredient list.
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Not so with Lone Star Salsa. My recipe is blended with such classic ingredients as, tomatoes, onions, green peppers, garlic, a bit of salt and one (or more) jalapeño peppers.
Even after blending, there’s still small chunks, but I consider those flavor boosters–because your tastebuds will crave the refreshing taste of these ingredient–dip after dip!
And, don’t forget about the chips!
To truly enjoy the deliciousness of salsa, you need something to “scoop” the dip.
Traditionalists love the crunch and taste of tortilla chips, baked or fried.
But, if that’s too fattening for you, try one of these “lighter” dippers options like zucchini, sliced pepper strips, baby carrots or even celery sticks.
Either way, Lone Star Salsa is hot and tasty no matter how you serve it. Enjoy!
For more delicious appetizer ideas, be sure to check out my Pinterest Board, Finger Foods and Appetizers Recipes from Wisconsin Homemaker.
Lone Star Salsa
- 4 cups tomatoes chopped into quarters
- 4 cloves garlic chopped
- 1 jalepeño cored and chopped fine
- 1 tsp white balsamic vinegar
- 1 onion large, chopped
- 1 medium green pepper cored, chopped
- 1 lime juiced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1 cup fresh cilantro chopped roughly
- 2 tsp salt
- In a food processor or blender, place all ingredients.
- If you can, pulse the processor to get the ingredients to start breaking down into smaller pieces.
- Blend on high for 30 seconds to one minute or until all ingredients have been incorporated together into a thick but semi-smooth sauce.
- Salt to taste
- Place into a ceramic bowl (not metal) and keep chilled until serving.
- Serve with hot, homemade tortilla chips. Enjoy!