Description
This Easy Homemade Salsa Recipe is a fresh and flavorful blender salsa that combines ripe tomatoes, fresh cilantro, jalapeños, onion, garlic, and zesty lime juice for a perfect, quick salsa that can be whipped up in minutes. It’s ideal as a dip, topping, or addition to any Mexican-inspired dish.
Ingredients
Scale
Ingredients
- 56 ounces (2 cans) whole, peeled tomatoes, drained (San Marzano preferred, fresh tomatoes can be used, no need to peel)
- 1 cup fresh cilantro leaves, roughly chopped (parsley can be substituted)
- ½ medium white onion, roughly chopped (red onion can be substituted for a slight kick)
- 2 jalapeño peppers, seeds, stem & membranes removed (adjust to spice preference)
- 1 clove garlic, skin removed (adjust for preference)
- 1½ teaspoons kosher salt or coarse sea salt (if using table salt, use ½ teaspoon)
- Juice from 2½ fresh limes (freshly squeezed preferred, jarred lime juice acceptable)
- ¾ teaspoon ground cumin
- ½ teaspoon granulated sugar
Instructions
- Combine Ingredients: Place all the prepared ingredients—drained tomatoes, chopped cilantro, onion, jalapeños, garlic, salt, lime juice, cumin, and sugar—into a blender or food processor.
- Pulse to Desired Consistency: Pulse the mixture 12-18 times until you reach your preferred salsa texture, whether chunky or smoother.
- Season and Adjust: Taste the salsa and season with additional salt, lime, or jalapeño if needed to suit your taste buds.
- Chill Before Serving: Transfer the salsa into an airtight container and refrigerate for at least one hour to let flavors meld. The salsa improves further after 24 hours of refrigeration.
Notes
- Adjust the number of jalapeños to control the spice level.
- Using fresh lime juice significantly enhances flavor compared to bottled juice.
- For a smoky variation, consider adding a pinch of smoked paprika.
- This salsa keeps well refrigerated for up to 5 days.
- If using fresh tomatoes, select ripe, flavorful ones and no need to peel them.
