Homemade Salsa

Name: Homemade Salsa
Prep time: 8 min
Total time: 8 min
Yield: 2 cups
Ingredients: 2 scallions; 1 garlic clove; 1/2 onion; 1/2 cup of fresh cilantro leaves; 1/4 cup of parsley leaves; 1 Jalapeno pepper; 1 can of whole tomatoes; 1/2 teaspoon of salt; 1/4 teaspoon of pepper; 1 teaspoon of dried oregano; 1/2 teaspoon of cumin; 1/2 teaspoon of chilli powder; Juice of 1 lime; 2 tablespoons of ketchup; 2 teaspoons of extra virgin olive oil

User Reviews

4.8

54 reviews

Excellent

Prep Time
8 mins
Total Time
8 mins
Servings
2 cups
Calories
59 kcal
Course
Appetizer, Condiments, Snacks
Cuisine
American, Mexican, Tex-Mex

Homemade Salsa

Quade Maldonado

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Homemade Salsa is the BEST! Super easy, tasty and fresh! This Salsa recipe is easily personalized to your taste with the tips and how to's!

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Ingredients

Servings

2 scallions , washed and trimmed
1 garlic clove
1/2 onion red
1/2 cup of fresh cilantro leaves , divided
1/4 cup of parsley leaves , divided
1 Jalapeno pepper ( optional, seeded or not)
1 can of whole tomatoes
1/2 teaspoon of salt (or to taste)
1/4 teaspoon of pepper
1 teaspoon of dried oregano
1/2 teaspoon of cumin
1/2 teaspoon of chilli powder
Juice of 1 lime
2 tablespoons of ketchup
2 teaspoons of extra virgin olive oil optional for storing

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Notes

Use Canned Whole Tomatoes without water for sweet and fresh tomato taste.
Gather your ingredients, and feel free to add extra spice or remove the jalapenos.
For best texture: process everything minus the tomatoes first. This trick offers you small chunks of onions, herbs and jalapenos with similar size chunks of tomatoes.
When you add tomatoes to the food processor make sure to pulse only, not process.This way you control the size of the tomatoes you like in your homemade salsa.
Adjust the watery content of your sauce by adding a tablespoon at a time of tomato juice form he can, and make sure you mix that in with a spoon or spatula. No more processing.
Ketchup is KEY to balance the acidity of the tomatoes, and lime. Also is key in holding the consistency of the salsa together.
Use the salsa right away or store it in a sealed container in the fridge using a special trick. Add a thin layer ( teaspoon) of olive oil over the top.
Preferably don't freeze, but if you want to then you can cook the salsa a bit or make it thick to start with. Also once defrosted, add a zest of lie, cilantro and a fresh tomato diced.
Add extra jalapenos, corn, beans, avocado, and anything you like to this salsa!
ENJOY!