Four Vegan Salsa Recipes That Will Satisfy All of Your Snacking Needs
Snacks! Sometimes the only thing getting me out of bed in the morning is a good snack. In fact, a good snack is also the thing that gets me out of bed in the middle of the night. And midnight truly is the perfect time for snacking. The kid’s finally asleep, the other kid (you know, the one I’m married to) is also finally asleep, the house is quiet and still, a chorus of crickets serenades me from the backyard, and none of those moochers, who I love so dearly, are around to steal my snacks! That’s right. When Witching Hour strikes, it’s Mama’s time to snack. The clock striking twelve might have turned Cinderella’s ride into a pumpkin, but it tends to just turn me into a glutton. And the perfect midnight snack is chips and salsa. See, chips and salsa are a super snack. Technically, it’s sort of good for you. And in some restaurants, it’s even given the rank of appetizer!
Here are four of my absolute favorite vegan salsas that are so tasty and easy to make (and some are super customizable because fuck the rules) that the only thing keeping you up late will be your own lack of will power… And possibly some indigestion.
Simple Red Salsa
The phrase “it’s a classic for a reason” is a cliché for a reason…um, wait a minute… Anyway, the point is, sometimes simple things are the best things. Like this simple red salsa recipe.
- Fresh tomatoes
- Chili powder
- And a little citrus flavor such as lemon or lime
You get to decide the proportions of everything based on your taste and how much you want to make. Put it all in a food processor to blend but be careful you don’t completely liquify it (unless you’re into that kinda thing). If you don’t have a food processor, or just like it chunky, feel free to chop it all up by hand and mix it in a bowl.
Fresh Mango Salsa
This recipe is super easy to make, and the mix of vibrant colors and fresh ingredients will make you feel like one of those fancy, healthy people whose lives are always falling apart on primetime dramas. For instance, you can eat this while you stare longingly out of your bay window (warning: bay window may require some imagination).
- Red bell pepper
- Red onion
First, prep the mango. “Prep” is just a fancy way of saying slice it open like it owes you money. Then, dice the bell pepper, jalapeno, and onion. But again, if you’re like me and tend to eat with your mouth instead of your eyes, just chop it all up so it’s smaller than when you started. This is salsa, not the SATs! Finally, mix it all up in a bowl. Add a little salt and a squeeze of lime, and you’re ready to enjoy.
Raw Vegan Salsa
Maybe you’re hardcore. Maybe you hate processed foods. Maybe you just really love Monday Night Raw and need the perfect snack to go with it. Whatever your reason, this is my favorite raw vegan salsa.
- 2 cups chopped tomatoes
- 1 to 2 garlic cloves pressed or minced
- ¼ tsp. of salt
- 1 Tbsp. of lime juice
- 2 Tbsp. of fresh cilantro
- 1 Tbsp. of red onion
- ½ tsp. of ground cumin
- ½ tsp. of chili powder
- ¼ tsp. of cayenne pepper
- 1 tsp. of jalapeño pepper
This is very simple to assemble. Put your tomatoes, garlic, salt, and lime juice in a bowl first, then add the other ingredients, mix, and serve. The portions above will create about 8 servings.
Alright, let’s end on a weird note. I mean, a high note. Nah, fuck it, let’s get weird. This is a sweet and savory salsa with just enough of a kick in it to remind you that it is in fact salsa. The weird part? It’s made with grapes. That’s right. Like of Welch’s and John Steinbeck fame. Those grapes.
- 3 cups of halved green grapes
- 3 cups of halved red grapes
- 1 to 1 and half cups of chopped cilantro
- 1 medium jalapeño seeded and chopped
- ½ cup of sliced green onions
- Lime juice
- ¼ cup of olive oil
- 1 tsp. of hot sauce
- 1 tsp. of salt
Other than chopping everything up and having to squeeze your lime, this is basically like making a tossed salad—throw it in a bowl and mix it up to your liking. The only difference is that after you mix it all together, you need to cover it and refrigerate it for at least 2 hours.
Written by: Ada Wofford