Fresh Homemade Salsa
A vibrant and incredibly simple homemade salsa bursting with fresh flavor. Perfect for dipping or as a topping, this classic blend is a household favorite and prepared in just minutes.
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Ingredients
- A generous handful of fresh cilantro leaves roughly ⅓ cup, chopped
- One large garlic clove peeled and coarsely minced
- 2 tablespoons of freshly squeezed lime juice
- About ¼ teaspoon of ground cumin
- One medium jalapeño pepper deseeded and chopped roughly
- Roughly 1¼ pounds of ripe Roma tomatoes approximately 5 to 6 in number
- ½ teaspoon of granulated sugar optional for balance
- Salt and black pepper adjusted to preference
- 1 14.5-ounce can of petite-cut diced tomatoes, undrained
- Around ⅓ cup finely diced red onion roughly a quarter of a medium bulb
- 2 green onions ends trimmed and chopped into thirds
- ½ teaspoon chili powder for added depth
Instructions
- Place the chopped fresh Roma tomatoes, canned diced tomatoes, green onions, red onion, jalapeño, cilantro, garlic, lime juice, chili powder, cumin, and sugar (if using) into the bowl of a food processor.
- Pulse the mixture in quick one-second intervals until the salsa reaches a finely chopped consistency, taking care not to over-process into a purée.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve immediately with tortilla chips, or for enhanced flavor, refrigerate for several hours to allow the ingredients to meld.
- Store leftovers in an airtight container in the refrigerator for up to one week.
Notes
For best results, use high-quality, ripe tomatoes.
Canned diced tomatoes with green chiles or fire-roasted varieties can be substituted for added flavor.
For a stronger onion note, you may omit the green onions and increase the red onion to ¾ cup.
To adjust heat levels, retain jalapeño seeds or replace with a serrano for extra spice. Chipotle peppers in adobo sauce offer a smoky, spicier variation.
Optional additions include ½ of a bell pepper, poblano, or Anaheim pepper.
To thin the salsa, a splash of tomato juice or tomato sauce may be added.
Canned diced tomatoes with green chiles or fire-roasted varieties can be substituted for added flavor.
For a stronger onion note, you may omit the green onions and increase the red onion to ¾ cup.
To adjust heat levels, retain jalapeño seeds or replace with a serrano for extra spice. Chipotle peppers in adobo sauce offer a smoky, spicier variation.
Optional additions include ½ of a bell pepper, poblano, or Anaheim pepper.
To thin the salsa, a splash of tomato juice or tomato sauce may be added.