Fresh Salsa with Pepper Paste is a twist on the traditional salsa. We added two new ingredients that take it over the top.
This recipe adds a distinctive ingredient you might not usually find in salsa: hot pepper paste. Find pepper paste in international or Armenian stores. The paste is made from hot peppers and adds an intense, flavorful heat to your salsa. If you enjoy your salsa with a serious kick, this is the perfect ingredient for you.
To start, you’ll need a few simple ingredients: a medium-sized jalapeño (preferably from your garden if you have one), ripe tomatoes, a fresh onion, cilantro, hot pepper paste, and Boswell Seasoned salt.
But remember, when handling peppers, especially chili peppers, it’s crucial to wear gloves. The oils from the peppers can cause a burning sensation if they come into contact with your skin, particularly if you accidentally touch your eyes afterward. It’s a small step that can save you a lot of discomfort.
Equipment
We’re using a *Braun food processor equipped with an S-blade for this salsa. Could you do this by hand? Yes. Do you want to take all day and possibly cut yourself? No. Use a food processor.
Prep
Begin by preparing your jalapeño. For a medium-sized pepper, leave the seeds in for extra heat. The jalapeño heat comes from the pith—the white part inside the pepper. The seeds near the pith are also hot, so if you want your salsa milder, you can remove the pith and seeds. However, for this recipe, we’re keeping them in to ensure a nice, spicy kick.
Next, add your tomatoes, cutting them in half before placing them directly into the food processor. Follow up with the onion and cilantro. Since the cilantro will be processed, including some stems is okay. These will blend nicely and won’t affect the texture of the salsa.
Now for the show’s star—add a spoonful of the hot pepper paste and a pinch of Boswell Seasoned Salt. Turn the food processor on and let it run until all the ingredients are well combined. You’ll end up with a beautifully vibrant, fresh salsa with just the right amount of heat.
Add a chipotle pepper to your salsa if you want a little extra kick. I almost forgot this time!
Serve your salsa in a bowl and enjoy it with tortilla chips, crackers, or even alongside guacamole. The combination of fresh ingredients and the spicy depth of the pepper paste makes this salsa a standout dish perfect for any occasion.
Fresh Salsa Recipe
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Fresh Salsa
Equipment
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Ingredients
- 1 Jalapeno pepper
- 2 Plum tomatoes
- 1 Onion
- ½ cup Cilantro
- 1 teaspoon Pepper paste
- 1 Chipotle pepper
½ teaspoon Boswell Seasoned Salt
Instructions
- Mise en place
- 1 Jalapeno pepper, 2 Plum tomatoes, 1 Onion, 1/2 cup Cilantro, 1 teaspoon Pepper paste, 1 Chipotle pepper, 1/2 teaspoon Boswell Seasoned SaltPut everything in the processor and process it. Scrape, then process again.
- Pour the salsa into a nice bowl and serve.
Video
Notes
Nutrition
Fresh Salsa Video Transcript
Video Transcript
Good afternoon and welcome to the Good
Plate’s Kitchen.
Today we are making fresh salsa.
Okay, and we have here.
This is something that you don’t usually
see in salsa.
This is hot pepper paste.
It is made out of hot peppers.
Okay, you can find this international
store specifically usually Armenian stores.
Okay, now since we are going to be working
with peppers and chili peppers.
We’re really important to use gloves
because if you don’t use gloves and you
get the chili pepper on your finger and
you touch your eye.
Oh, that really hurts.
So we don’t want to do that.
I’ve know I’ve mentioned that before,
but it’s always good to say it again.
When you’re working
with jalapenos and other
spicy peppers should always wear
gloves. So what else do we have here?
We have this jalapeno that actually came
out of my garden, tomatoes, onion,
hot pepper paste, cilantro, and Boswell
seasoned salt.
There is a recipe for the Boswell seasoned
salt on the website.
Okay, and we’re going to be using a Braun
food processor.
And there’s the food processor.
And we’re going to use the s-blade.
Just fit it in.
There.
Okay.
And the first thing we’re going to do
is… this is very simple.
This is a jalapeno.
This is a medium-sized jalapeno.
It’s not a large one.
So I’m going to leave the seeds in there.
So it’ll stay nice and hot.
And just to let you see… It’s the seeds.
It’s actually the pith.
The white stuff right here.
That’s what makes jalapenos very hot.
The seeds that happen to be right by the
pith.
They get hot too, but
that’s when they talk…
when you talk about
de-seeding… a pepper.
That’s when it means to take out the pith
and the seeds.
Okay.
But we want ours hot.
So we’re going to stick it right in there.
Okay.
And now… tomato.
Cut it in half.
Any other one?
Cut it in half as well.
It goes directly in there.
And…
onion.
It goes directly in there.
Cilantro.
Since we’re going to
be putting it in the food
processor, it’s okay for the
cilantro to have some stems.
You wouldn’t want to
do this… for any other
application because stems
can be kind of strange.
Okay.
They go directly in there too.
And now it’s time for
the… Sadaf pepper paste.
We use that much.
A little bit of Boswell season salt goes
in there too.
And let’s go.
I’m just gonna put it on.
Continuous.
Okay.
It’s done.
And we have a lovely bowl with chilis on
it to put the salsa in.
And… scrape it out.
Oh, this is beautiful.
You see?
And we’ll leave some of that salsa in
there for the wokamole to use.
And… here’s our salsa
in a beautiful… Whoops!
I almost forgot to add Chipotle pepper to
this.
What do you know?
I’m all out of tortilla chips.
But that’s okay.
A cracker will be just fine.
Okay.
Put a little bit on that cracker.
Keep it in there.
Let’s try it.
Very nice.
Let’s hot.
And it tastes very, very fresh.
Okay.
Thank you for watching.
See you next time on the Good Plate.
