An Easy Way To Cook Chuy Salsa Recipe At Home

chuy salsa recipe

For a few days, I am feeling chuy salsa recipe cravings. Especially because I love the amazing flavors that come together in this dish.

And, believe me when I say that making your own chuy salsa is much better than buying it pre-made at the store.

After all, there’s nothing like a homemade meal made with fresh ingredients to taste great.

I know you are here today to learn how to make this delicious salsa recipe. Aren’t you? If yes, then you are at the right place my friend.

In this chuy salsa recipe tutorial, you’ll learn how to make a delicious and easy chuy salsa using fresh ingredients that taste great together.

The best part is that after reading through the steps, you’ll have everything that you need to make this dish yourself in no time

chuy salsa recipe

What is chuy salsa?

Ahh, chuy salsa. One of my favorite Mexican dishes and one that I can rarely resist eating when I’m out food shopping or at a restaurant.

Chuy salsa is basically a mix of raw tomatoes, onions, cilantro, garlic, lime juice, and salt.

By cooking it down for several mins on the stovetop or in the oven (or even in a blender), you create this amazing mixture of flavors that are insanely good.

Though people usually make this salsa recipe with tomatoes, you can also experiment with other vegetables (like peppers, and potatoes) to create your own unique recipe.

Do you have to add vinegar to the salsa before canning?

You might be now confused about whether or not you need to add vinegar to the salsa before canning it.

I seriously don’t know why this question is even a thing, but apparently, it is.

Canning salsa generally involves adding vinegar (or lime juice) to the salsa mixture in order to prevent spoilage and foodborne illness.

However, you don’t absolutely need to add any vinegar before canning your chuy salsa recipe if you choose not to.

All I can say is that doing so will probably result in a better way of canning salsa, but it’s up to you whether or not you want to go through the extra steps of adding vinegar before sealing your jars.

But here is the twist, adding 5% of acetic acid is a must in order to properly preserve salsa dishes.

So if you’re canning chuy salsa for more than a week, it’s definitely worth adding the vinegar.

chuy salsa recipe

chuy salsa recipe
  • Prep Time5 min
  • Cook Time30 min
  • Total Time35 min
  • YieldChuy Salsa
  • Serving Size4
  • Energy150 cal

Ingredients of chuy salsa recipe

  • 1/2 cup cilantro leaves
  • 1 ounce coarsely chopped peppers
  • 1 tsp garlic, minced
  • 1 teaspoon salt
  • 1*1/2 pounds diced tomatoes, undrained
  • 2 small red onions, chopped
  • Juice of 2 limes
  • 1 Tbsp olive oil
  • 1 tsp cumin
  • 1/4 cup fresh lime juice (2 limes)

Instructions for chuy salsa recipe


Wash cilantro and peppers, removing any stems.


Mince garlic and salt and set aside.


Then dice tomatoes.


Peel and chop onions.


In a food processor or blender, pulse tomatoes until smooth.


You can heat the tomatoes and onions before placing them in the blender, and mash them a bit if desired.


Add cilantro mixture, peppers, onion, and lime juice.


Process until well combined.


Make sure you blend well.


Then, with a spoon or your hands, mix in olive oil and cumin.


It’s not necessary to add oil but it does make the salsa smoother.


Pour salsa into sterilized jars (preferably wide-mouthed).


Serve chilled or at room temperature.


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This is an extra note from author. This can be any tip, suggestion or fact related to the recipe.
  • Serving Size4
  • Amount per serving
  • Calories150
  • % Daily Value*Standard DV
  • Total Fat0 g78 g0%
  • Saturated Fat0 g20 g0%
  • Trans Fat0 g
  • Polyunsaturated Fat0 g
  • Monounsaturated Fat0 g
  • Cholesterol0 mg300 mg0%
  • Sodium1200 mg2300 mg52.17%
  • Total Carbohydrate8 g275 g2.91%
  • Dietary Fiber2 g28 g7.14%
  • Total Sugars- g
  • Added Sugars- g50 g0%
  • Sugar Alcohal- g
  • Protein2 g50 g4%
  • Vitamin D (Cholecalciferol)- IU800 IU0%
  • Calcium- mg1300 mg0%
  • Iron- mg18 mg0%
  • Potassium- mg4700 mg0%
  • Vitamin A- mcg900 mcg0%
  • Vitamin C (Ascorbic Acid)- mg90 mg0%

Pro Tips to make the chuy salsa recipe tastier:

1) Keep the food processor running while blending to make sure everything is evenly mixed.
2) A few people were sharing that they added cilantro and lime juice right after putting the salsa in the jars. This gives it a fresher taste.
3) If you are a spice lover like me, add more cilantro, lime juice, or pepper flakes to your liking.

Health benefits of the chuy salsa

People from Mexico and other parts of Latin America traditionally eat chuy salsa as part of their diet.

The recipe includes fresh cilantro, peppers, onion, tomatoes, and lime juice. These ingredients are all good for your health due to their anti-inflammatory properties.

People from other countries also enjoy chuy salsa but it is known by a different name there.

Even though I am not an American, my whole family enjoys this salsa whenever I make it. It enhances the taste of any food and is especially great on tacos or burritos.

Though it is a simple recipe, the chuy salsa makes a big impact on the taste of whatever you put it on.

When it’s about health, chuy salsa is definitely a winner. It has zero fat, a good amount of fiber, and is chock-full of vitamins and minerals.

Plus, it’s got spicy heat which makes it delicious too.

And the best part is, people of any age can enjoy this salsa.

Our previous article: Chicken tocino recipe.

Frequently asked questions:

Q: Can chuy salsa be stored in the fridge for longer?

A: Luckily chuy salsa can be stored in the fridge for up to four days. Just make sure you stir it every day so that it doesn’t get too jumbled together.

I saw my mom do this when she would make it and it always looked so pretty.

Q: What should I do if chuy salsa is too spicy for me?

A: Adding less cilantro, lime juice, or pepper flakes to your liking can make chuy salsa milder. Another way to make it less spicy is to use milder peppers or tomatoes.

Q: When should chuy salsa be served?

A: Chuy salsa is best eaten fresh, but as I said above you can store it in the fridge for up to four days. Fresh chuy salsa will have a more vibrant color and flavor.

Final Thoughts

You have just learned the chuy salsa recipe. You have to agree with me that this salsa is amazing.

It has great taste and can be enjoyed by anyone. Also, all the ingredients that are used in this salsa are good for your health.

So please give chuy salsa a try. I believe you will enjoy it as much as we do in our family.

However, thank you for reading. I hope you enjoyed this post. If you did, please share it on your social media platforms to help others find it.

I would also love to hear your thoughts and comments below, so feel free to leave them in the section below.

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