The Zealous Tomato Salsa

Salsa is a Mexican table condiment that is served with almost any Mexican or Spanish meal. Salsa in Spanish literally translates to sauce. The Salsa can be served in many different ways. However, my absolute favorite is the Tomato Salsa. The zealous Tomato Salsa is made with the freshest ingredients. It is full of flavors and tastes just amazing every time you make it. If you love tomatoes then you have to try this Salsa. It is absolutely addictive!

By now, you would have known that I love tomatoes and anything I make from Tomatoes is out of passion and love for them. This Tomato salsa is our go-to snack on the weekends or family nights. I make this Salsa along with the spicy Guacamole and chips and we are sorted for the evening. This Salsa stays good for almost up to a week in the air tight container in fridge. So once I make it, I can use it for taco night, or to make Mexican rice or for evening snack time. To top it off, it is so easy to prepare with just a few ingredients. Just add tomatoes, onion, garlic, cilantro, lemon juice along with some herbs in the food processor or blender and voila the zealous Tomato Salsa is ready to dip in. 

Important Notes/ Tips

I have used Roma tomatoes for this recipe. I prefer them as they are usually firm which helps avoid salsa from becoming too watery.

I have used one Serrano pepper as we like our salsa to be on the milder side. Feel free to add 2-3 Serrano per your liking of spice level. Alternatively, you can also use Jalapeño peppers.

Try and use fresh ingredients as noted in the recipe to get the best flavor out of the salsa.

If you find the salsa to be too tangy, you can add pinch of sugar to balance the flavors.

I have used a can of diced tomato to keep thicker consistency of the Salsa. It is an optional ingredient, however, the salsa may turn out to be a little more watery if not used. It would still taste equally amazing!

I have made the Salsa using food processor. You can also use blender or electric food chopper instead. However, if you use a blender then pay special attention to the consistency of Salsa to prevent it from turning into puree.

Here is a short video followed by detailed recipe -

Ingredients

4-5 Fresh ripe medium size tomatoes 

1 can of diced tomatoes (10 oz) - optional

1/2 medium Red onion 

2 medium Garlic cloves

1/2 cup chopped Cilantro

1 Serrano pepper 

1 Medium Lemon juice 

Salt and Pepper to taste

1/3 Tsp Oregano

1/4 Tsp cumin powder

Instructions

Start with preparing the veggies. Cut the tomatoes into quarts and roughly chop the onion, garlic cloves and cilantro. Remove stem and seeds from the Serrano pepper.

Now add all the ingredients into a food processor and pulse in bursts to finely chop all the contents.

Open the lid and adjust the taste for salt, pepper or lemon juice. Enjoy right away with tortilla chips or store in an airtight container for up to a week in the refrigerator. 

Vegetarian Mexican Rice - Better than Restaurant!

Mexican rice or Spanish rice is a widely known accompaniment to Mexican dishes like Enchiladas, Fajitas or Tacos. Most Mexican restaurants that I have visited, serve this rice as a side dish of plain red rice. However, today I am going to share this amazing Spanish rice (arroz rojo) recipe with you today that can almost be eaten as an entree or can be used as a filling for Burritos. This appetizing recipe is loaded with flavors and comes together under 30 minutes!

My recipe calls for some of the basic ingredients that are easily found in most household pantries. These ingredients include tomatoes, onions, garlic, cumin powder, beans and the star of dish Rice. The best part about this Spanish/Mexican Rice is that it is very flexible with the types of vegetables that can be added to it. So this can be used as last minute recipe whenever you are running out of ideas and need something fulfilling that is easy to prepare yet tasty. We have had this tasty rice for lunch by itself with a side of chips and for dinner as a side in our tacos and my family has enjoyed them both ways.

Nutritional Value

Although there are lots of debate over rice being healthy or unhealthy, I believe that any grains eaten in moderation and cooked with just the right ingredients are always healthy. According to the sources, Rice has been consumed by people all around the globe for thousands of years! It has been part of many cultures and many cuisines due to it's ability to pick up any flavors and seasonings that it is cooked with. White rice is low in fat and has almost no cholesterol. It is a good source of energy and very easy on our stomach, i.e. it is easy to digest as compared to whole grain. Moreover, rice is naturally gluten free, so it is one of the best options for people with gluten intolerance. Rice is mostly paired with or cooked with vegetables or protein to help balance out the nutritional value. 

Important Notes/ Tips

For this recipe, I have used long grain white rice (preferred) but you can choose to use any variety of rice. Traditionally, the long grain white rice is used to prepare Spanish/Mexican rice as it is less starchy and does not stick. However, the cooking time will vary depending on the type of rice. 

To give additional flavor punch to this recipe, you can also add chopped red bell pepper and spring onions to it. 

I have used fresh made salsa for the recipe, but feel free to use store brand salsa.

So here is a quick video for the recipe followed by detailed recipe...

Ingredients

1 Cup Long grain white rice 

3/4 Cup Canned Black beans

1/2 Cup Salsa

1/3 Cup Corn kernels

1/4 Cup Tomato sauce

1 Lemon wedge

3-4 Garlic cloves

2 Tbsp Olive oil

1 Tbsp Cumin powder

1 Tsp Oregano

1 Tsp Black pepper powder

1/2 Tsp Paprika

1 Bay leaf 

Salt to Taste

1 1/2 Cup Water (to cook rice) 

Prep time - 15 minutes

Cook time - 7 minutes

Serves - 4 

Instructions

Heat up the Instant pot on saute mode and add olive oil. 

Mince garlic cloves and add to the heated oil. Saute for a minute until raw smell of garlic is gone. 

Now add corn kernels and saute for another minute. 

Next, add rinsed and washed rice to the pot. Saute the rice until it is lightly toasted. Be sure to stir the rice continuously to prevent from sticking to the bottom of the pan.

Add black beans to the pot and mix well with rice. Cook for another minute.

Now add tomato sauce and all the spices to the pot. Mix everything well and saute for 1 more minute. Further add the homemade fresh salsa and mix well with the rice mixture.

Finally add water and stir everything well making sure no rice is sticking to the bottom.

Close the Instant pot lid and change the setting to Pressure Cook mode. Select low pressure and set for 7 minutes. Be sure to keep the vent on sealing while pressure cooking.

When pressure cooking is done, turn off the Instant pot and quick release the pressure. Perform this step carefully as Instant pot is very hot at this time, turn the valve to venting position safely using spoon or spatula. 

Carefully open the lid and squeeze in half a lemon on top of rice. Gently fluff rice using a fork. 

Transfer the rice to a bowl or a plate and garnish with cilantro. Our scrumptious and flavorsome Vegetarian Mexican rice is ready to relish! Eat this rice as a meal with some tortilla chips and guac or use it as filling for burritos or tacos.