Homemade Salsa Recipe

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.

Course Appetizers & Snacks

Cuisine Mexican

Keyword appetizer, dip, homemade salsa, restaurant style, restaurant style salsa, salsa, snack, Tomato

Prep Time 15

Chill Time 2

Total Time 2 15

Servings servings

Calories 6

Author Laurie McNamara

Equipment

Cuisinart FP-11 Elemental 11 Food Processor - White

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition