Easy Homemade Salsa
User Reviews
5
Easy Homemade Salsa
Description
Easy Homemade Salsa combines roughly chopped yellow onion, pickled jalapeño peppers, jalapeño liquid, canned tomatoes, and fresh cilantro. Seasoned with granulated garlic, kosher salt, and optional red pepper flakes, the ingredients are processed in a food processor or blender. The method of blending two portions of tomatoes separately before combining permits control over salsa consistency, from chunky to smoother.
The salsa’s flavor is a mix of spicy and tangy from the pickled jalapeños and juice, freshness from cilantro and lime juice, and savory notes from garlic and onion. Once mixed, it benefits from chilling in the refrigerator for an hour to meld flavors but can also be served immediately.
Serve as a dip with chips or as a topping for Mexican dishes. Adjust salt and lime juice to taste before serving for best balance.
The salsa should be stored in a clean, airtight container in the refrigerator and is best consumed within 5 to 7 days. Use a clean utensil to avoid contamination and observe for any signs of spoilage before use. Prep ingredients a day ahead and mix just before serving to save time.
Ingredients
- 1 yellow onion roughly chopped, small
- 3 pickled jalapeño pepper
- ½ cup jalapeno pepper liquid canned
- 3 whole tomato canned, drained
- 1 cilantro roughly chopped, bunch, leaves
- lime juice from 1
- ¼ teaspoon granulated garlic
- ½ teaspoon kosher salt , adjust to taste
- 1 teaspoon red pepper flakes to taste, this is optional
Instructions
- Place all the ingredients in a food processor or high-speed blender, except 2 canned tomatoes, and blitz to desired consistency - we like ours pretty chunky.
- Transfer to a big bowl and set aside. Now go ahead and blitz the remaining canned tomatoes.
- Once finished, pour into the big bowl and stir to combine thoroughly. Taste and adjust salt and lime juice, if necessary.
- Refrigerate 1 hour before serving or enjoy right away with corn chips or other dippers.
Notes
- Store salsa in a clean, airtight container in the refrigerator and consume within 5 to 7 days.
- Use a clean utensil each time to scoop salsa to prevent contamination and spoilage.
- Prep chopped ingredients like tomatoes, onion, peppers, and cilantro a day or two in advance and mix just before serving for convenience.
User Reviews
Overall Rating
5
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