Best Homemade Salsa Recipe
from kristineskitchenblog.comThis is the best homemade salsa I’ve ever made! It comes together in 10 minutes with simple ingredients and tastes so much better than store-bought. Enjoy it with tortilla chips or spoon it over enchiladas, taco salad and more!
Servings: 12 servings
Calories: 15kcal
Ingredients
- ½ cup white onion roughly chopped
- 1 clove garlic roughly chopped
- ½ jalapeño seeds and ribs removed, roughly chopped
- 10 ounce can diced tomatoes with green chilies drained
- 14.5 ounce can fire roasted diced tomatoes undrained
- ½ cup fresh cilantro leaves
- juice from ½ of a lime start with a small squeeze and add more, to taste
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- pinch of sugar optional, to balance the acidity of the tomatoes
Instructions
- Add the onion, garlic, and jalapeño to the bowl of a food processor and pulse a few times to chop until the onion pieces are about ¼-inch size.½ cup white onion, 1 clove garlic, ½ jalapeño
- 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.10 ounce can diced tomatoes with green chilies
- Add the fire roasted diced tomatoes with their juices from the can to the food processor, along with the fresh cilantro, lime juice (start with a small amount of lime juice and add more, to taste), ground cumin, salt and sugar.14.5 ounce can fire roasted diced tomatoes, ½ cup fresh cilantro leaves, juice from ½ of a lime, ¼ teaspoon ground cumin, ¼ teaspoon salt, pinch of sugar
- Pulse until the salsa reaches your desired consistency.
- Taste salsa on a tortilla chip and adjust the lime juice, salt, or sugar as needed.
- For the best taste, chill salsa in the refrigerator for at least 1-2 hours before serving to allow the flavors to develop.
Video
Notes
- The secret to making the best homemade salsa is to use canned tomatoes. Since they’re picked at peak ripeness, canned tomatoes have a consistent flavor. Fresh tomatoes can be too juicy to make a good salsa, and, unless you roast them first, they typically make a less flavorful salsa. (Save those fresh tomatoes to make Pico de Gallo!) Canned tomatoes are available year-round and they make this recipe extra easy!
- Use a fresh, previously uncut, onion in this recipe. I once made this salsa with half of a leftover onion that I had in my refrigerator for a few days and the pungent onion flavor was overwhelming.
- 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, since that is where most of the spice is.
- Storage: Homemade salsa can be stored in an airtight container in the refrigerator for up to 7 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
