Homemade Salsa
User Reviews
5
Homemade Salsa
Description
This salsa starts with whole peeled tomatoes, which can be drained or blended with juice depending on preferred thickness. Cilantro and white onion add herbal and pungent notes, while jalapeño introduces controlled heat that can be adjusted by removing seeds or using less. Lime juice brightens the salsa, and garlic adds depth. Kosher salt and cumin ground provide seasoning and an earthy undertone.
The ingredients are combined in a food processor or blender and pulsed to the desired coarseness, from chunky to smooth. Chilling the salsa for at least an hour before serving lets the flavors meld, enhancing balance and depth.
This salsa is ideal for serving with tortilla chips, providing a fresh complement to snacks, or as a topping to dishes needing a bright, mildly spicy condiment. Using canned tomatoes makes it accessible year-round and convenient.
Ingredients
- 1 (28 ounce) can whole peeled tomatoes I like San Marzano tomatoes - if you like a thicker salsa, drain the tomatoes, with juice or diced tomatoes with juice
- 1/2 /2 cup cilantro
- 1/2 /2 cup white onion coarsely chopped
- 1 medium jalapeño use half if you like it less spicy, seeded
- 2 tablespoons lime juice (more to taste)
- 2 cloves garlic
- 1 teaspoon kosher salt
- 1/4 /4 teaspoon cumin ground
Instructions
- Add all ingredients to a food processor or blender. Pulse until desired consistency is reached. Add salt and pepper if needed. Chill in the fridge for at least one hour to let flavors blend. Serve with tortilla chips.
Notes
- For thicker salsa, drain the canned tomatoes before blending or use diced tomatoes with juice as desired.
- Chill the salsa for at least one hour to let flavors develop before serving.
- Adjust jalapeño quantity and seed removal based on preferred spice level.
- The original recipe comes from a 2014 cookbook, indicating it has been tested for consistent flavor.
User Reviews
Overall Rating
5
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