Homemade Salsa
User Reviews
5
Homemade Salsa
Description
The recipe combines canned diced tomatoes and Rotel with onions, minced garlic, chopped jalapeño, sugar, salt, cumin, crushed red pepper flakes, chopped fresh cilantro, and fresh lime juice. The mixture is pulsed in a blender or food processor to achieve the preferred chunkiness. The salsa is then chilled in the refrigerator for at least two hours to allow the flavors to meld.
This yields a flavorful, fresh salsa with a balance of acidity, mild heat, and aromatic herbs. The texture can be adjusted from chunky to smoother based on pulsing frequency. It is typically served cold alongside tortilla chips as a dip, enhancing a variety of dishes.
The recipe produces about six cups of salsa. When stored covered in the refrigerator, the salsa retains quality for up to six days, making it convenient for multiple servings over time. The use of common canned ingredients makes it accessible and easy to prepare.
Ingredients
- 1 large can (28 ounces) diced tomatoes drained
- 2 cans (10 ounces, each) diced tomatoes with green chiles drained, Rotel brand
- 1/2 cup onion chopped; white
- 1 clove garlic minced
- 1/2 to 1 small jalapeño (remove seeds) chopped
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp cumin ground
- 1/4 tsp red pepper flakes crushed
- 1/2 cup cilantro (measure first, then chop)
- lime juice juice from 1/2 lime
Instructions
- Pour the canned tomatoes, Rotel, onion, garlic, jalapeno, sugar, salt, cumin, cilantro and lime juice in a blender OR a food processor. Give it a good stir then cover blender securely with the lid.
- Pulse 8 to 10 times, depending on how chunky you like your salsa. (I like chunkier salsa so I pulse mine about 8 times.)
- Carefully pour salsa into a large bowl or container. Cover. Place in the refrigerator for at least two hours (the longer it sits the better) to chill and to allow all the flavors blend together. Serve with tortilla chips. Enjoy!
Notes
- This recipe yields approximately six cups of salsa, suitable for sharing or multiple uses.
- Store salsa covered in the refrigerator where it will keep fresh for up to six days.
- Adjust pulsing in the blender according to desired salsa chunkiness.
- Allowing salsa to chill for at least two hours helps flavors develop and blend well.
User Reviews
Overall Rating
5
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