Bloody Mary Salsa

Name: Bloody Mary Salsa
Prep time: 35 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 3 cups vine ripened tomatoes, chopped; 1 cup onion, chopped; 1/4 cup cilantro, chopped; 2 teaspoons Worcestershire sauce; 1 1/2 teaspoons celery salt (or to taste); 1/2 teaspoon black pepper; 2 teaspoons hot sauce; 2 teaspoons lime juice

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This bloody Mary salsa is a flavorful salsa made with fresh ingredients.

No alcohol is needed to make this salsa a party-worthy dip!

We’re kicking it up a notch with this bloody mary salsa recipe. Despite the clever name, there is actually no alcohol in this recipe, but there is the taste of brandy thanks to some brandy extract! Mix that with some garden fresh salsa and you are going to have yourself a tasty light dip as you’ve never had before. This salsa dip is ready for any party or get-together and only takes a minute or so to prepare.

Homemade Salsa with Fresh Tomatoes

It goes without saying that this Mexican tomato salsa is made with tomatoes. It also has onions, Worcestershire sauce, and one of my favorite ingredients; celery seeds. This salsa is perfectly piquant. Grab a few boxes of crackers or bags of tortilla chips and dig on in! It doesn’t matter which you choose because both are the perfect vehicles for our party dips and of course this salsa.

Ingredients

Vine-ripened tomatoes
Onion
Cilantro
Worcestershire sauce
Celery salt
Black pepper
Hot sauce
Lime juice

For the exact amounts needed, please see the recipe card below.

How to Make Bloody Mary Salsa

Add all of the ingredients to a bowl and stir well to combine.
Place into the fridge to rest for at least 30 minutes before serving. This will allow the flavors to come together and really taste great.
Serve with tortilla chips or as desired.
Enjoy!

FAQs

Do you need to peel tomatoes for salsa?

No, you do not have to peel the tomatoes before using them in your salsa. While you can if you choose to there really isn’t a point to doing so unless you are making a cooked salsa, which we are not.

What are the best tomatoes for fresh salsa?

We are looking for some big red and juicy vine-ripened tomatoes but you can actually use just about any tomato variety from a Beefsteak tomato to Roma would work well. The “meatier” the tomato is the better the flavor and greater the juiciness will be which means a better flavor infusion with the salsa. Note that cherry tomatoes can also be a great option but due to their size you’ll need a good amount of them and slicing them into quarters or eights can be a tedious task.

How long does homemade salsa last?

Assuming that you don’t simply eat it all in one sitting, your homemade salsa will last about 5-7 days in the fridge if you keep it well covered. This is because the lime juice helps to keep it nice and fresh. The vinegar in the hot sauce also helps with this. I don’t think you’ll have an issue getting the salsa spoiling though because it’s so hard to resist it won’t last for long before it gets eaten!

If you’re looking for some more great-tasting salsa recipes then look no further, we’ve got you covered!

Yield: 6