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.
- Vine-ripened tomatoes
- Worcestershire sauce
- Celery salt
- Black pepper
- Hot sauce
- Lime juice
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.
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!
- Mexican Street Corn Salsa Hummus
- Mango Salsa
- Avocado Salsa Verde
- Smoky Grilled Pork Tenderloin with Pineapple Mango Salsa
- Chicken Lettuce Wraps with Mango Salsa
- Shrimp and Peach Salsa
- 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
- Combine all the ingredients in a bowl. Allow salsa to sit in the refrigerator for 30 minutes prior to serving. This allows the flavors to come together.
Amount Per Serving Calories 35Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 373mgCarbohydrates 8gFiber 2gSugar 4gProtein 1g