Homemade Salsa: cheap, easy, and vegan.

Salsa is magnificent. It goes on ANYTHING. Trust me. I put it on my scrambles, salad, on noodles, sometimes even in soup. Food a little bland? Here’s some salsa. POOF now you have a good meal.

It’s so versatile and there’s a million kinds. I’m not super into fruity varieties yet, so I usually stick to classic salsa or salsa verde, super spicy.  Whatever way you like your salsa, I think we can all agree that it shouldn’t be expensive. I used to buy my salsa, but then I started to feel I wasn’t really getting my money’s worth, which is something I’m always concerned about on my tight budget. Those small jars you buy at the store cost between $3 and $4, and for what?! A day’s worth of weeks-old salsa with a bunch of unnecessary additives? Hellz no.

So, I figured out a way to make salsa that is fresh and lasts for more than a couple of days. Done right, this has the potential to cost less than $2, when buying enough for one batch (which is what I’ve provided in the recipe below). For cheap tomato sauce, go to the canned foods isle. 8 oz cans usually cost around .40, and even cheaper when you buy generic brands. And jalapenos, garlic blubs, onions, and tomatoes are all each less than a dollar when bought singly. I have found that this is the most economical, gratifying, and delicious way to eat salsa, so I’m sticking with it!


When I was making this recipe to take the pictures, I used a 15oz can of tomato sauce because I was jarring salsa to give some away as Christmas gifts! 🙂 Simply put, this recipe is also extremely easy to double.



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