Homemade Salsa
User Reviews
5.0
69 reviews
Excellent
Homemade Salsa
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This homemade salsa recipe is easy to make with canned or fresh tomatoes! Simple ingredients blend together for an authentic Mexican salsa recipe that can be served mild or spicy.
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Ingredients
- 28 oz. whole plum tomatoes, with the juice
- 1 small white onion peeled and roughly chopped
- 1-2 Jalapeno peppers diced with seeds removed
- 3 cloves garlic chopped
- 1 Tablespoons lime juice
- 4-5 Tablespoons fresh cilantro leaves stems removed
- 1.5 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon sugar
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Instructions
- Add all ingredients to a food processor, blender, or large pot/bowl with an immersion blender.
- Pulse until blended to desired consistency. Refrigerate for a minimum of 1 hour or overnight.
- Transfer to a serving dish and serve with loaded nachos!
Notes
- This recipe makes 4 cups of salsa, nutritional info is for 1 cup of salsa.
- Using Fresh Tomatoes
- Pro Tips
- Storage
- 28 oz. of fresh tomatoes can be used in this recipe. You can even make these easy roasted tomatoes for this recipe!
- To remove the skins: Cut the fresh tomatoes in half and place cut-side-down on a rimmed baking sheet. Broil for just a few minutes, until you see the skins pucker up and loosen. Let cool enough to touch and the skins will slide right off!
- 1 (28 oz.) can tomatoes = 3 cups undrained = 2.5 cups drained tomatoes.
- To make spicy salsa: Keep the white membrane that's found inside the jalapeno.
- For thicker salsa: Don't blend it too much/keep it chunky. You can also reserve some of the tomato juice and only add it back to the salsa as desired. (Though my personal preference is to leave all of the juice)
- Let the flavors blend for at least 1 hour in the refrigerator. Overnight is also great if possible.
- Pair this with: Guacamole, Velveeta Queso, and Mango Salsa
- Serve this with: Chicken Quesadillas, Beef Enchiladas, Chicken Enchiladas, Steak Fajitas, Guacamole, White Queso Dip, Nacho Cheese Sauce, Velveeta Queso, Cowboy Caviar, Salsa Chicken, Baked Tacos, Chicken Quesadillas, and more. See all Mexican inspired recipes here.
- Store in an airtight container and refrigerate for up to 10 days or freeze for up to 3 months.
- PRO Tips if Freezing: Thicken it up with tomato paste after thawing. You can also simmer it on the stove to let excess liquid evaporate. Let it cool completely before serving.
Nutrition Information
Show Details
Calories
54kcal
(3%)
Carbohydrates
12g
(4%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
594mg
(25%)
Potassium
531mg
(15%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1728IU
(35%)
Vitamin C
35mg
(39%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4cups
Amount Per Serving
Calories 54 kcal
% Daily Value*
| Calories | 54kcal | 3% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 594mg | 25% |
| Potassium | 531mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1728IU | 35% |
| Vitamin C | 35mg | 39% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
69 reviews
Excellent
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