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.
Lone Star Salsa is a spicy south-of-the-border dip that is perfect not only during summer but all year long.
It’s made in less than five minutes when you use a food processor, which means you’ll be ready to serve this party-friendly appetizer it to your guests lickety-split.
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.
Ways to Use this Salsa Recipe
You don’t have to limit yourself to making this recipe just for parties or even as an appetizer.
Here are some of my favorite ways to use LoneStar Salsa:
Think of this recipe as your go-to for healthy snacking.
It’s low calorie and low fat, so indulge away!
You can even try going sans fried tortilla chips by substituting with baked chips or better still, use fresh vegetables as dippers for a delicious but lite way to enjoy this recipe.
Lone Star Salsa is also great to use as a condiment for all things Tex-Mex.
RELATED: The Homesick Texan Cookbook
It also pairs well with tomato sauces, so add a tablespoon or more to give your sauce more depth of flavor.
Did You Know? Lone Star Salsa is gluten free, vegan, and paleo friendly.
How to Make Lone Star Salsa Recipe
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 small chunks or “bits” of mango, corn, black beans or even pineapple as part of its ingredient list.
RELATED: Mango Avocado Salsa
Lone Star Salsa, on the other hand, is blended with just the smallest bits of tomato, peppers and onions.
Lone Star Salsa Ingredients
My recipe is blended with such classic ingredients as, tomatoes, onions, green peppers, garlic, a bit of salt and one (or more) jalapeño peppers.
These are packed into a food processor and pulsed until blended.
It’s best if you allow the salsa to rest chilled in the refrigerator for at least 30 minutes to allow the flavors to meld, but if you are in a hurry, you can serve it up as is.
And, don’t forget about the chips!
To truly enjoy the deliciousness of salsa, you need something to “scoop.”
Traditionalists love the crunch and taste of fried tortilla chips, baked or fried.
But, if that’s too fattening for you, give one of these “lighter” dippers options a try like zucchini, sliced pepper strips, baby carrots or even celery sticks.
Whatever you choose, Lone Star Salsa is not too spicy but definitely 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, as well as these family favorites:
- Homemade Mexican Guacamole
- Pepperoni Pizza Puffs
- Bruschetta and Crostini Topping Ideas
- Veggie Pizza Wreath Appetizer
- Holiday Cheeseballs Recipes
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!