Isn’t there something inherently magical about salsa? It’s like a fiesta in a bowl, bursting with vibrant colors and bold, tangy flavors that just scream summer—even if it’s snowing outside. I remember the first time I made salsa from scratch, the fresh cilantro perfumed the whole kitchen, transporting me back to sunlit days spent with family. Whether you’re looking to spice up tacos or just need an excuse to munch on tortilla chips, these easy salsa recipes will have you dancing around your kitchen.
Steps
- Begin by roughly chopping fresh Roma tomatoes, canned tomatoes, cilantro, jalapeno, red onion, green onion, and garlic. Add all these chopped ingredients into a food processor.
- Squeeze fresh lime juice over the ingredients in the processor. Sprinkle in chili powder, cumin, sugar (if needed), salt, and pepper.
- Pulse the food processor in short bursts until the mixture is finely chopped but retains some texture. Ensure not to over-puree the mixture.
- If you don’t have a food processor, alternatively, use a blender or chop the ingredients finely by hand and mix them in a bowl.
- For the best flavor, refrigerate the salsa for a few hours before serving, allowing the flavors to meld together. Store the salsa in a sealed container in the refrigerator, where it will keep for up to a week.
Ingredients
- Fresh Roma tomatoes, red and firm, approximately 4 cups
- 1 can of plain diced tomatoes, approximately 15 ounces
- Fresh cilantro, 1/2 cup chopped
- 1 jalapeno, seeds removed and chopped (or substitute with 1/4 cup chopped bell pepper for less heat)
- Red onion, 1/2 cup chopped (or substitute with 3/4 cup if omitting green onion)
- Green onion, 1/4 cup chopped
- 2 cloves of fresh garlic, minced
- Fresh lime juice, from 1 lime
- 1/2 teaspoon chili powder (optional)
- 1/2 teaspoon ground cumin (optional)
- 1 teaspoon sugar (omit if using sweet, homegrown tomatoes)
- Salt, 3/4 teaspoon or to taste
- Freshly ground black pepper, 1/4 teaspoon or to taste
Nutritional Values
Calories 280 | Sodium 574mg | Potassium 2646mg | Carbohydrates 56g | Fiber 14g | Sugar 28g | Vitamin A 6720IU | Vitamin C 149.8mg | Calcium 224mg | Iron 7mg
FAQ
- How long can homemade salsa be stored?
- Homemade salsa can be kept fresh for up to one week when stored in a sealed container in the refrigerator.
- Can I make salsa without a food processor?
- Yes, you can use a blender to make salsa, or chop the ingredients finely by hand and mix them together in a bowl.
- What type of canned tomatoes work best for salsa?
- Canned plain tomatoes, canned tomatoes with green chilies, or canned fire-roasted tomatoes all work well. Choose based on your taste preference or what you have available.
- Is it necessary to add sugar to the salsa?
- Sugar is only necessary if you’re using store-bought tomatoes to balance their acidity. If you’re using homegrown or farmers’ market tomatoes, which are usually sweeter, you can skip the sugar.
- How can I adjust the spiciness of the salsa?
- For less heat, replace jalapeños with chopped bell peppers or omit them entirely. For more spice, use serrano peppers, or add canned chipotle peppers with some adobo sauce.
Tips
- Use fresh, ripe tomatoes for the best flavor, especially if they are in season. This will give your salsa a vibrant taste and texture that is hard to achieve with canned tomatoes alone.
- For a more flavorful salsa, allow it to chill in the refrigerator for a few hours before serving. This resting time helps the flavors meld together, resulting in a tastier and more refreshing dish.
- If you prefer a slightly spicier salsa, consider substituting jalapeños with serrano peppers or adding a few canned chipotle peppers with adobo sauce. Adjust the level of heat to your liking by including or excluding the seeds of the peppers.
- To achieve the right texture, avoid pureeing the salsa completely. A few pulses in the food processor or blender should be enough to finely chop the ingredients while maintaining some chunkiness.
Equipment
- Food Processor
- Blender (as an alternative to a food processor)
