Best Homemade Salsa Recipe
from kristineskitchenblog.comThis Salsa Recipe makes the best salsa in just minutes! It's fresh and flavorful, and much better than store-bought. Serve it with tortilla chips or spoon over enchiladas, taco salad and more.
Servings: 12 servings
Calories: 15kcal
Ingredients
- ½ cup white onion roughly chopped
- 1 clove garlic roughly chopped
- ½ jalapeno seeds and ribs removed, roughly chopped
- 10 ounce can diced tomatoes with green chilies drained
- 14.5 ounce can fire roasted diced tomatoes undrained
- pinch of sugar optional, to balance the acidity of the tomatoes
- ¼ teaspoon salt
- ¼ teaspoon ground cumin
- ½ cup fresh cilantro leaves
- juice from ½ of a lime start with a small squeeze and add more, to taste
Instructions
- Add the onion, garlic, and jalapeno to the bowl of a food processor and pulse a few times to chop until the onion pieces are about ¼-inch size.
- Drain off the liquid from the can of diced tomatoes with green chilies and discard the liquid. Add the tomatoes and chilies from the can to the food processor.
- Add the fire roasted diced tomatoes with their juices from the can to the food processor, along with the remaining salsa ingredients.
- Pulse until the salsa reaches your desired consistency.
- Taste salsa on a chip and adjust the lime juice, salt, or sugar as needed.
Video
Notes
- This salsa recipe makes medium-spicy salsa. For mild salsa, substitute a can of regular diced tomatoes in place of the diced tomatoes with green chiles. For spicier salsa, use a whole jalapeño pepper or add in some of the ribs and seeds from the jalapeño. Be careful not to go overboard with the ribs and seeds, as that is where most of the spice is.
- Homemade salsa can be stored in an airtight container in the refrigerator for up to 7-10 days.
Nutrition
Serving: 1/4 cup | Calories: 15kcal | Carbohydrates: 3g | Sodium: 104mg | Potassium: 57mg | Sugar: 1g | Vitamin A: 215IU | Vitamin C: 4.3mg | Calcium: 19mg | Iron: 0.5mg
