Homemade Salsa Recipe
My homemade salsa recipe is rich in flavor and takes 5 minutes to make! A few key ingredients to make the best flavor are fire roasted tomatoes, seasoning, fresh cilantro, and fresh lime juice, all blended together to make an incredibly delicious restaurant-style salsa.
Servings: 8
Calories: 33kcal
Ingredients
- 28 oz fire roasted canned tomatoes
- 1/2 medium white onion
- 2 jalapeno peppers
- 2 garlic cloves
- 1 lime - juice only
- 1/3 cup fresh cilantro
- 1/2 tsp white granulated sugar
- 1 tsp salt more or less to taste
- 1 tsp cumin
- 1/2 tsp chipotle chili powder more or less to taste
Instructions
- Combine all the ingredients in a blender and pulse a few times until it's blended to small, coarse chunks. Don't make it too chunky because you don't' want to bite into a big piece of garlic or jalapeno.
- Serve right away to transfer into a glass jar with a lid and refrigerate.
Cooking Tortilla Chips (Optional):
- Frying: Use small taco corn tortillas and cut them into quarters. Preheat about 2 cups of oil in a skillet until it reaches 350°F. Set a wire rack inside a baking sheet and cover it with a paper towels to catch excess oil. Fry the tortilla pieces a few at a time, for a couple of minutes, until golden and crispy. Make sure to flip them half way through. Make sure to use metal tongs or metal spatula.
- Baking: Spread cut tortillas on a large metal baking sheet. Preheat the oven to 350°F and bake them for 5-6 minutes. Flip each tortilla chip and bake another 6-8 minutes.
Video
Notes
- Need To Use Fresh Tomatoes? While canned tomatoes will give you the best restaurant style salsa and is easier, you can still use fresh tomatoes if you prefer. You can use fresh tomatoes in this recipe and simmer the blended salsa with a little cooking oil for about 15 minutes to get similar flavor. Use about 1.25-1.5 lbs. of fresh Roma or San Marzano tomatoes for best results.
- Make It Spicier: Jalapeños are a pretty mild chili pepper, so you can use spicier peppers. Older jalapeños are also spicier than younger ones, and you can tell the older ones by the veins on their skin. Younger jalapeños have smooth green skin and older have dry veins running on the skin. The older the jalapeño, the more veins it has, and the spicier it will be! You can also leave the seeds of the chili pepper in to get much more spice.
- Storing: Store homemade salsa in the refrigerator, in an air-tight glass container, for up to a week.
- Freezing: you can freeze salsa but note that the texture will a slightly different when thawed. Transfer blended salsa into the zip-tip freezer storage bag or portion it into several bags. Lay them on a cutting board and freeze. Once frozen, you can easily stack them.
Nutrition
Calories: 33kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.04g | Sodium: 447mg | Potassium: 41mg | Fiber: 1g | Sugar: 3g | Vitamin A: 524IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 1mg