This Homemade Salsa recipe is restaurant quality and only takes minutes to make! Simply blend tomatoes, onion, jalapeño, garlic and cilantro in a food processor and enjoy with chips, tacos, nachos (really anything your heart desires)! Yields 6 cups or 48 (2 tablespoon) servings.
It’s winter in Michigan. What can I say? It’s my least favorite time of the year. The holidays are over, there is very little sunshine, not to mention it’s cold and snowy outside which makes me want to curl up on the couch with a box of Oreos and read or watch Netflix. It’s to the point where I’m actually looking forward to the big game this Sunday. (who even am I?)
Speaking of the big game, are you making any good food?
I usually forgo dinner and just make a few snacky apps. Chips and salsa being one of them. Full disclosure: I’m sort of a snob when it comes down to salsa. To me, the jarred salsa tastes like an overly chunk-defied pasta sauce *ick*. The only way I can control how thin or thick I want it is by making it myself and I prefer it fresh without large pieces of onion or tomatoes.
Plus, homemade is always better.
To Make this Homemade Salsa You Will Need:
- white onion – Lends sharp onion flavor.
- red onion – Adds a mild sweeter onion flavor.
- jalapeños – Remove seeds and ribs for more spice.
- garlic – Lends distinct punchy flavor.
- whole peeled tomatoes (canned) – Make sure to buy good quality and without basil.
- kosher salt – Enhances the flavors in the salsa.
- sugar – Cuts the acidity of the tomatoes.
- cilantro – Lends a pop of herbaceous freshness.
- lime juice – Adds fresh and bright citrusy flavor.
- diced tomatoes with green chiles (can) – Adds flavor and subtle spiciness.
Into a food processor fitted with the blade attachment; add 1/2 of both a roughly chopped red and white onion, 1 to 2 large roughly chopped cloves of garlic and 1 to 2 jalapeños – this will depend on the level of spice you desire. If you don’t want it overly spicy then remove the seeds and the white membrane (aka the ribs) of the jalapeño and discard.
WHY WEAR GLOVES WHEN HANDLING JALAPEÑOS?
I can’t stress enough how important it is to wear gloves while prepping jalapeños, especially this many. The peppers have capsaicin (which is also what makes them spicy) and that oil will irritate anything it comes in contact with – skin, eyes etc.
Secure the lid and pulse until finely chopped.
Next, add in 1 (28 ounce) can of whole peeled tomatoes, 1 handful of cilantro (measure with your heart), squeeze in the juice of 1/2 a lime and season with 1/2 teaspoon both kosher salt and sugar.
How To Pick out The best limes at the store:
My sister once told me: when you’re at the store, squeeze the lime (or lemon for that matter) and if it is soft -not mushy- then it should yield a good amount of juice. If you squeeze it and it’s hard as a rock, just put it back on the produce shelf and keep searching.
Secure the lid again and give it a couple of pulses.
Lastly, add the diced tomatoes and green chilies. These come in three different heat preferences to pick from mild, medium and hot.
It only takes one to two pulses to get the perfect (in my opinion) homemade salsa texture. Not too runny and not too thick or chunky. Taste and season with up to 1/2 teaspoon more salt.
You can either eat right away or place it in the fridge until you’re ready to serve. To make sure the flavors meld, I would recommend refrigerating for at least 2 hours.
And there you have the best homemade salsa ever!
More Salsa Recipes:
- chipotle pepita salsa
- corn salsa
- fruit salsa
- grilled corn pico de gallo
- peach salsa
- pico de gallo
- pineapple salsa
- roasted tomato salsa
- salsa verde
- tomatillo avocado salsa
If your up to it, make your very own Salty Lime Tortilla Chips!
Homemade Salsa Recipe
- 1/2 medium white onion, coarsely chopped
- 1/2 medium red onion, coarsely chopped
- 1 to 2 jalapeños, chopped (seeds and ribs removed for less heat)
- 2 cloves garlic, smashed and roughly chopped
- 28 ounces whole peeled tomatoes
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon sugar
- 1 handful cilantro leaves, measure this with your heart
- 1/2 lime, juiced
- 14 ounces diced tomatoes with green chilies
- In the bowl of your food processor, fitted with the blade attachment, add the chopped onion, jalapeño and garlic to a food processor. Pulse to finely chop.
- Next add the can of whole peeled tomatoes including their juices, cilantro, sugar and salt and the juice of half a lime. Pulse a few times again.
- Add diced tomatoes with green chilies. Secure the lid, and give it a few more pulses until desired consistency. Check the salsa and add more salt (I add another 1/2 teaspoon) if desired.
- You can serve immediately, however this salsa is best when refrigerated for 2 hours or over night. This gives the flavors a chance to marry.
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