Homemade Salsa
This homemade salsa blends fire roasted diced tomatoes, onion, garlic, jalapeño, cilantro, lime juice, and salt into a fresh sauce with a choice of chunky or smooth texture. The slight char of fire roasted tomatoes lends depth, while the lime juice brightens the flavor. It is ideal as a dip for chips or as a topping for dishes requiring a fresh, tangy condiment. Because it’s made in a food processor, the consistency can be adjusted to preference by pulsing or fully blending the ingredients. The salsa can be stored refrigerated up to one week.
Ingredients
- 2 diced tomatoes I used fire roasted diced tomatoes, canned
- 1/2 white onion chopped
- 1 teaspoon garlic minced
- 1/4 teaspoon salt
- 1/2 cup cilantro
- 1 jalapeño deseeded
- 1 lime juiced
Instructions
- Place the diced tomatoes in a food processor. I used fire roasted tomatoes for a richer flavor, but you can use regular tomatoes.
- Top with everything else.
- Juice the lime over the other ingredients. I use a lemon juicer to get all the juice out.
- Add the lid to your food processor and pulse until well blended.
- If you like your salsa, chunkier, keep it on the pulse. If you like a more blended salsa like in the pictures, blend until smooth.
- Serve immediately with your favorite chips or refrigerate until ready to serve.
- Store in the refrigerator, covered, for up to 1 week.
Notes
- Adjust jalapeño quantity to control salsa spiciness.
- Adding 1/4 teaspoon cumin can provide smoky undertones.
- Fresh tomatoes can replace canned with about 4 cups diced.
- Pulse blending keeps chunks; full blending produces a smooth salsa.
- Store refrigerated, covered, up to 1 week.
Nutrition Information
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 25
% Daily Value*
| Calories | 25kcal | 1% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 234mg | 10% |
| Potassium | 209mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 226IU | 5% |
| Vitamin C | 16mg | 18% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.