Homemade Salsa
Homemade Salsa is easier than you think! Add tomatoes, onion, cilantro, garlic, and lime juice to a blender.
RESTAURANT STYLE SALSA RECIPE
Who knew restaurant salsa could be so easy? In fact, the first time I made this salsa recipe I kind of got mad because I realized Mexican restaurants didn’t have a magical secret recipe and that they were quite possibly making it the same way I was.
HOMEMADE SALSA INGREDIENTS
- CANNED TOMATOES – Whole canned tomatoes or diced tomatoes are preferred. San Marzano tomatoes are by far the best tomatoes to use.
- CILANTRO – This is a classic Mexican ingredient in salsa.
- JALAPENO – If you like it spicy, use a whole jalapeno. For less spice, use half.
- GARLIC
- SALT
- LIME JUICE – Brightens up the salsa.
- CUMIN
SPICE LEVEL
SPICE LEVELIf you really want a spicy salsa, leave in the seeds of the jalapeno.
THICKNESS
If you want a thicker salsa, drain some of the juice of the tomatoes.
HOW TO MAKE HOMEMADE SALSA
-
Add all ingredients to a food processor or blender.
Pulse until desired consistency is reached. Add salt and pepper if needed. Chill in the fridge for at least one hour to let flavors blend. Serve with tortilla chips.
Pulse until desired consistency is reached. Add salt and pepper if needed. Chill in the fridge for at least one hour to let flavors blend. Serve with tortilla chips.
OTHER SALSA RECIPES
- CORN SALSA
- GREEK SALSA
- COWBOY CAVIAR
- AVOCADO FETA SALSA
- CRANBERRY SALSA
- WATERMELON SALSA
- FRUIT SALSA
Homemade Salsa
Homemade Salsa is easier than you think! Add tomatoes, onion, cilantro, garlic, and lime juice to a blender.
Ingredients
- 1 (28 ounce) can whole peeled tomatoes with juice or diced tomatoes with juice, (I like San Marzano tomatoes - if you like a thicker salsa, drain the tomatoes)
- 1/2 cup cilantro
- 1/2 cup white onion, coarsely chopped
- 1 medium jalapeno, seeded, (use half if you like it less spicy)
- 2 tablespoons lime juice, (more to taste)
- 2 cloves garlic
- 1 teaspoon kosher salt
- 1/4 teaspoon ground cumin
Equipment
Instructions
- Add all ingredients to a food processor or blender. Pulse until desired consistency is reached. Add salt and pepper if needed. Chill in the fridge for at least one hour to let flavors blend. Serve with tortilla chips.
Notes
from my first cookbook in 2014
Is there a way to can this recipe?
You can find a recipe in a canning book for salsa or make this and freeze. If you can it, make sure your hot water bath or other process meets needed canning time to kill any bacteria. If lids pop anytime after canned, best to be safe and not use. Botulism can be deadly.Make sure salsa is cool before freezing. Use any kind of vessel that is freezing safe. There are some freezing bags that has its own stand to then put salsa/soup/etc.. Any bag saying freezer safe will do. Make sure to gently squeeze out any exra air in bag. Look at freezer directions for how long tomato based products good in freezer.