Our local supermarket sells a variety of fresh salsas in the refrigerated section of the deli department – including one they call Chesapeake Salsa.
We actually bought the Chesapeake Salsa for the first time by accident! Typically, we go for the traditional Mexican-inspired salsas which are sold in various levels of spiciness and heat. But one day, my husband Jack accidentally bought the Chesapeake Salsa – so we gave it a try and instantly became addicted!
Chesapeake Salsa is a very interesting and delicious salsa. It’s full of many of the same fresh vegetables you’ll find in most salsas – chopped tomatoes, peppers, onions, cilantro, garlic and lime. But what makes this slightly different is the addition of cucumber, dry mustard – and the starring ingredient: Old Bay Seasoning!
If you are a fan of gazpacho – then you’ll love this Chesapeake Salsa, because the flavors are very similar. It’s not overly spicy – although you can certainly kick up the heat and add more Serrano pepper if you’d like.
I love this Chesapeake Salsa so much, I’ve started adding it on top of fish and chicken, tossed in my morning scrambled eggs along with some fresh spinach, on top of salads, and (of course) it is great with tortilla chips. In fact, I was eating so much of it that Jack decided to try making this salsa at home – and here’s the recipe!Print
- 1 pound plum tomatoes, seeded, stemmed and diced small (See Step #1 in instructions below)
- ¼ pound mini cucumbers, skin left on and diced small
- ½ pound any combination or red, yellow or orange bell pepper, seeded, stemmed and diced small
- 1 Serrano pepper stemmed, seeded and minced
- 1 large poblano pepper, seeded and diced fine
- 4 ounces red onion diced small
- 1 ½ tablespoons fresh garlic, minced
- ¼ cup cilantro, chopped small
- Zest of one lime
- ¼ cup lime juice, about 2–3 fresh limes
- 2 cups tomato juice
- 1 teaspoon Old Bay seasoning
- ½ teaspoon dry mustard
- ½ teaspoon paprika
- ¼ teaspoon dry cayenne pepper
- ½ teaspoon dry coriander
- ½ teaspoon celery salt
- Place a strainer over a large bowl, cut the tomatoes in half and squeeze over the strainer to remove seeds. Cut out the stem portion and discard the stem and seeds. Dice the tomatoes small and add back to the juice.
- Add all other ingredients to the tomatoes and juice and stir.
- Best if it sits overnight, but this salsa can be eaten immediately.
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