This is my favorite homemade salsa. It’s my go-to recipe (originally my dad’s) and every time I make it I seriously wonder, “why don’t I make this all the time?!” It’s quick, easy, fresh, and super delicious. Awesome on eggs, tacos, zucchini noodles, a spoon, and pretty much everything. It’s also an impressive appetizer…”Oh hey guys, I just whipped up this homemade salsa, nbd!!” The recipe uses canned tomatoes (hay budget friendly) but tastes like fresh. A beautiful salsa hack.
Two master salsa making tips – 1. Drain the tomatoes and 2. Don’t use the jalapeno seeds (unless you like it hottttt). Other than that you are just about 10 minutes away from super awesome, make-all-your-dreams-come-true salsa.
How To Make Delicious Salsa
- 2 15-oz cans of diced or stewed (or a combo) tomatoes // Muir Glen organic canned tomatoes are the best <3
- 1/2 medium onion, chopped
- 3 gloves garlic, finely chopped
- 1 lime, juiced
- 1/2 cup jalapeno, chopped minus the core + seeds. A hopefully helpful photo below.
- 1/2 cup-ish/a large handful cilantro, chopped
- 1 teaspoon kosher salt
- Drain tomatoes. This step is important so that you don’t end up with watery salsa.
- Chop your onion, garlic, and cilantro and set aside.
- Chop the jalapeno lengthwise first, leaving behind the core of seeds (otherwise you’ll end up with suuuuper way-too-fiery hot salsa), and then dice the long green slices. Photo below.
- Combine all ingredients // drained tomatoes, diced onion, garlic, jalapeno, juice of one lime, cilantro, and kosher salt // in a food processor or Vitamix and pulse for just a few moments. By a few moments I mean about 3 seconds/pulses.
- Voila! Fresh homemade salsa is ready! This keeps really well in the fridge for 3-4 days.
- Variation: If you like a chunkier salsa dice all of the ingredients finely and just stir to combine (instead of blending).