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
- For the best flavor, use canned whole tomatoes. Whole canned tomatoes, especially fire-roasted, give this salsa the most reliable restaurant-style taste and texture.
- Want to use fresh tomatoes instead? You can, but the salsa will taste lighter and less like classic restaurant salsa. If using fresh tomatoes, roast them first for deeper flavor.
- Control the heat with the jalapeños. Start with 1 jalapeño for mild salsa and add more to taste. For less heat, remove the seeds and veins first.
- Blend to your preferred texture. Pulse a few times for chunky salsa or blend longer for a smoother, more restaurant-style consistency.
- Let it rest before serving. The flavor gets better after chilling for 30 minutes to a few hours. This gives everything time to blend together.
- Taste after chilling. Cold salsa may need a little extra salt or lime juice just before serving.
- Storage: Keep salsa in an airtight container in the refrigerator for up to 4 days. Stir before serving.
- Freezing: You can freeze it, but the texture will soften after thawing. It works best thawed and stirred well before serving.
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