Homemade Salsa Recipe
User Reviews
5
-
Prep Time
15 mins
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Cook Time
30 mins
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Servings
8
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Calories
43 kcal
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Course
Side Dish, Condiments
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Cuisine
Mexican
Homemade Salsa Recipe
Description
This salsa begins by roasting halved vine ripe tomatoes, large chunks of yellow onion, seeded and diced jalapenos, and whole garlic cloves at 400°F until the vegetables develop a browned, softened exterior. Once cooled, the ingredients are pulsed in a blender to break down the roasted pieces while maintaining a slightly chunky texture. Fresh cilantro, ground cumin, salt, and black pepper are then stirred in to finish the blend.
The roasting technique adds depth and a subtle smokiness to the salsa, while the fresh cilantro and cumin contribute brightness and warm earthy undertones. The texture remains thick and chunky rather than smooth, suitable for dipping or topping dishes.
This salsa can be served immediately or chilled to allow the flavors to meld further. It stores well refrigerated for up to five days, making it convenient to prepare a few days ahead. Substitutions like different tomato types or hotter peppers can be used to adjust flavor and spice level according to preference.
Ingredients
- 10 vine ripe tomatoes cored and cut in half
- 2 yellow onion peeled and cut into large chunks
- 2 jalapeno pepper seeded and small diced
- 5 garlic cloves
- 3/4 cup cilantro finely minced; fresh
- ½ teaspoon cumin ground
- salt coarse, to taste
- black pepper coarse, to taste
Instructions
- Core the tomatoes and slice them in half width wise.
- Add the tomatoes, onions, peppers, and garlic to a sheet tray lined with parchment paper and roast at 400° for 30 to 35 minutes or until browned.
- Cool the vegetables completely.
- Transfer the vegetables to a blender and pulse on high speed 15 to 20 times or until it is smooth but still has plenty of chunks.
- Add in the cilantro, cumin, salt, and pepper to the blender and pulse again until combined.
- Serve the salsa or store until ready to serve.
Notes
- You can prepare this salsa up to three days in advance to enhance flavor melding.
- Store the salsa covered in the refrigerator for up to five days; avoid freezing as texture deteriorates.
- Various fresh tomato types such as Roma, heirloom, or cherry tomatoes can be substituted without altering the method.
- For increased heat, replace jalapenos with habanero peppers.
- Using canned fire-roasted tomatoes (two 15-ounce cans) is an acceptable substitute when fresh tomatoes are unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 43 kcal
% Daily Value*
| Calories | 43kcal | 2% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 10mg | 0% |
| Potassium | 431mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1422IU | 28% |
| Vitamin C | 28mg | 31% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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