Best Homemade Salsa Recipe
This 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!
A recipe from
Maria Arnold
Ingredients
Yields 12 servings
- 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)
Method
6 steps
- 1
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.
- 2
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.
- 3
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.
- 4
Pulse until the salsa reaches your desired consistency.
- 5
Taste salsa on a tortilla chip and adjust the lime juice, salt, or sugar as needed.
- 6
For the best taste, chill salsa in the refrigerator for at least 1-2 hours before serving to allow the flavors to develop.
From the family
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