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Homemade Salsa Recipe

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4.1 from 3 reviews

This Homemade Salsa recipe combines fresh Roma tomatoes, diced canned tomatoes, green onions, jalapeno, cilantro, and a blend of spices for a vibrant, chunky salsa. Perfect for dipping with tortilla chips or as a flavorful addition to your Mexican dishes, this salsa is quick to prepare and tastes best after chilling to let the flavors meld.

Ingredients

Salsa Ingredients

  • 1 1/4 lbs ripe Roma tomatoes (about 5 – 6)
  • 1 (14.5 oz) can petite diced tomatoes
  • 2 green onions (ends trimmed, chopped into thirds)
  • 1/3 cup chopped red onion (about 1/4 of a medium onion)
  • 1 jalapeno pepper (seeded and roughly chopped)
  • 1/3 cup fresh cilantro (about a handful)
  • 1 large clove garlic (roughly chopped)
  • 2 Tbsp fresh lime juice
  • 1/2 tsp chili powder
  • 1/4 tsp ground cumin
  • 1/2 tsp granulated sugar (optional)
  • Salt and pepper to taste

Instructions

  1. Prepare Ingredients: Rinse and trim the Roma tomatoes, green onions, and jalapeno. Seed the jalapeno to reduce heat if desired. Chop the red onion, cilantro, and garlic roughly to facilitate even processing.
  2. Pulse in Food Processor: Combine the fresh Roma tomatoes, canned diced tomatoes, green onions, red onion, jalapeno, cilantro, garlic, lime juice, chili powder, cumin, sugar (if using), salt, and pepper in a food processor. Pulse in 1-second bursts until the ingredients are finely chopped and well combined, being careful not to over-process it into a puree.
  3. Chill and Marinate: Transfer the salsa to a bowl or airtight container and refrigerate for at least a few hours to let the flavors blend and develop. This resting time enhances the taste significantly.
  4. Serve: Serve chilled with tortilla chips as a dip or use as a topping for tacos, grilled meats, or other dishes.
  5. Store: Store leftover salsa in the refrigerator for up to 1 week in an airtight container.

Notes

  • For a spicier salsa, leave the seeds in the jalapeno or add more peppers.
  • Use fresh lime juice for the best flavor brightness.
  • The salsa tastes best after sitting for a few hours, but can be served immediately if needed.
  • Adjust salt and pepper according to taste preferences.
  • For chunkier salsa, pulse less; for smoother, pulse more carefully.

Find it online: https://cookedbysarah.com/homemade-salsa-recipe/