Salsa is one of those items that you always end up buying in a jar, when really it’s super simple to make. With our easy recipe from the Bare Bones Broth Cookbook, all you need is your salsa ingredients, a food processor (or blender), and a saucepan.
We know what you’re thinking—a saucepan? Well unlike other salsa recipes, we like to simmer the salsa mixture on the stovetop to help make those wonderful flavors come alive.
This recipe is the perfect table salsa and its earthy, spicy flavor complements a wide range of dishes as well. Celebrate Cinco de Mayo this year with your homemade Bare Bones Bone Broth salsa—and a margarita or two!
Watch it on YouTube here!
RED PUYA SALSA
Yield: 1 cup | Prep Time: 10 minutes | Cook Time: 20 minutes
- 1 puya chile (can also sub other dried chile such as arbor, cayenne)
- 1/4 onion, peeled and minced
- 1/2 jalapeño
- 1 garlic clove
- 1/3 cup bone broth, any flavor
- 2/3 cup tomato sauce
- 4 sprigs fresh cilantro, chopped
- 1/2 teaspoon salt
IN a large saucepan, bring 2 cups of water to a boil and add the puya chile. Remove the saucepan from the heat and let the chile soak for 10 minutes.
REMOVE the chile from the water and discard the water. Combine the chile with all the remaining ingredients in a food processor and process until smooth. Return the mixture to the saucepan and simmer over medium heat for 20 minutes.
SERVE the salsa right away or keep the salsa in an airtight container, refrigerated, for up to 2 weeks.
We’re excited to share our recipe with you! We hope you enjoy it and we would love to see how your dish turns out! Share it on Instagram and Twitter and tag us at @barebonesbroth.
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