Homemade Salsa
User Reviews
5
Homemade Salsa
Description
Homemade Salsa uses whole plum tomatoes combined with aromatic white onion, diced jalapeno with seeds removed for moderate heat, minced garlic, and a bright splash of lime juice. Fresh cilantro and ground cumin add herbal and earthy notes, balanced with a pinch of sugar and salt to round out the flavors. The ingredients are pulsed in a blender or processed with an immersion blender to achieve the preferred consistency—ranging from chunky to smooth.
The salsa delivers a fresh, tangy, and slightly spicy flavor. Letting it rest in the refrigerator for at least one hour or overnight deepens the flavor integration. The raw ingredients retain their brightness and contribute a pleasant texture. This salsa is versatile for use as a dip or condiment with assorted Mexican dishes.
Serve this salsa with loaded nachos, quesadillas, enchiladas, fajitas, or as a topping for tacos. It complements other dips like guacamole and queso. Properly stored in an airtight container, it can be refrigerated for up to 10 days or frozen for up to 3 months.
To keep the salsa thick, avoid over-blending or set aside some tomato juice to add back as desired. If using fresh tomatoes, roasting and peeling them first enhances the flavor and texture. When freezing and thawing, consider thickening with tomato paste or simmering to evaporate excess liquid.
Ingredients
- 28 oz. plum tomatoes whole, with the juice
- 1 small white onion peeled and roughly chopped
- 1-2 jalapeno pepper diced with seeds removed
- 3 cloves garlic chopped
- 1 Tablespoons lime juice
- 4-5 Tablespoons cilantro stems removed, fresh leaves
- 1.5 teaspoons cumin ground
- 1 teaspoon salt
- 1 teaspoon sugar
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
- Use fresh tomatoes for a brighter flavor by roasting and peeling before blending.
- Adjust jalapeno heat by keeping or removing the white membranes.
- Refrigerate the salsa for at least one hour to allow flavors to meld; overnight is ideal.
- Store in an airtight container for up to 10 days in the refrigerator or freeze for up to 3 months.
- When thawed from frozen, thicken the salsa with tomato paste or simmer to reduce excess liquid.
- To maintain chunkiness, blend less or add back reserved tomato juice as preferred.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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