Easy Homemade Salsa
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
3 cups
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Course
Condiments
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Cuisine
Mexican
Easy Homemade Salsa
Description
This salsa recipe starts by pulsing onion, jalapeño (with seeds removed for milder heat), and crushed garlic in a food processor. Then diced tomatoes—either canned or fresh—are added and pulsed until the mixture reaches the preferred consistency. Honey smooths out the acidity of the tomatoes, while fresh cilantro and lime juice add herbal brightness and tartness.
The recipe allows adjusting the lime juice and salt to taste, offering flexibility in balancing flavors. Removing jalapeño seeds reduces the heat but leaving some or adding more jalapeño or serrano peppers can increase spiciness.
Salsa stores well for up to five days refrigerated in a sealed container. If the salsa is too thin, draining excess liquid can help improve texture for dipping or topping dishes.
Ingredients
- 1 (14.5 oz can) diced tomatoes OR 1 pound fresh tomatoes
- 1 (10 oz can) diced tomatoes with green chiles
- 3 cloves garlic crushed
- ½ onion roughly chopped
- 1 jalapeño deseeded and membranes removed
- ½ tbsp honey
- ½ cup cilantro
- ¼ tsp salt
- lime juice from 1/2 lime
Instructions
- Prepare Ingredients: Add the onion, jalapeno, and garlic to the food processor and pulse until chopped up.
- Pulse: Add in the tomatoes and continue to pulse until the tomatoes break down and release juices.
- Season: Add in honey, salt, 1/2 cup cilantro leaves, and juice of 1/2 lime (start slow with the lime as it can overpower, you can taste and add more if desired)
- Blend: Pulse in the processor to desired consistency. Chunky or smooth. Taste and adjust salt, honey, or lime juice as needed.
Notes
- You can use fresh, canned, or a mixture of tomatoes depending on availability.
- Remove seeds and membranes from jalapeño to reduce heat; add more peppers for extra spice.
- Honey mellows the tomato acidity for a smoother taste.
- Adjust salt and lime juice after blending to achieve desired balance.
- Store salsa in a sealed container in the refrigerator up to 5 days.
- To thicken watery salsa, strain out excess liquid before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 11/3 cup | |
| Calories | 25kcal | 1% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 197mg | 8% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 232IU | 5% |
| Vitamin C | 9mg | 10% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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