Salsa

No need for much explanation here. Salsa is pretty self explanatory after all! It’s so simple to make and tastes so delicious, I don’t know why anyone would eat salsa from a jar. It keeps in the frig for at least a week if you can keep it that long!! Every batch I make doesn’t seem to last the night! Hmmm, maybe I should start doubling the recipe??

In a food processor or blender, add all the ingredients except salt, pepper and extra chilies. Puree until smooth. Taste and adjust seasoning with salt and pepper. Go easy on the salt — remember the chips are salty. If you like it spicier, add chilies a little at a time, tasting as you go. Chill until ready to serve.

Ingredients:

1 28 ounce can whole tomatoes
1 10 ounce can diced tomatoes with green chilies
2-3 cloves garlic, chopped
¼ cup white onion, diced
¼ cup cilantro, chopped
¼ tsp cumin
1 tsp sugar
2 tbsp lime juice
¼ tsp salt
¼ tsp black pepper
Can of green chilies, if needed

Why Homemade Salsa Is Worth It

Restaurant style salsa at home takes about five minutes, and most of the ingredients are pantry staples. Using canned whole tomatoes might sound like cheating, but they are picked and packed at their peak, so you get great tomato flavor all year long, even in the middle of winter when fresh tomatoes are pale and mealy.

Tips for Success

• Do not drain the tomatoes. The juices give the salsa that classic, scoopable restaurant texture.
• If you prefer a chunkier salsa, pulse the food processor in short bursts instead of letting it run.
• Let the salsa chill for at least 30 minutes before serving. The garlic, onion and cilantro mellow and the flavors blend together beautifully.
• Taste once more after chilling. Cold salsa sometimes needs another squeeze of lime or a pinch of salt.
• Use the cilantro stems along with the leaves. They are tender and packed with flavor.

Ingredient Swaps and Variations

This basic recipe is a great starting point for all kinds of variations. Swap the white onion for red onion for a slightly sweeter bite. For a smoky salsa, add a chipotle pepper in adobo sauce. If you like real heat, a fresh jalapeno with the seeds left in will do the trick. During summer, I sometimes use ripe garden tomatoes instead of canned, though the salsa will be a bit thinner and fresher tasting. Fire roasted canned tomatoes are another delicious option.

And if cilantro tastes like soap to you, as it does for some people, simply leave it out or try a little fresh parsley instead.

How to Serve It

Tortilla chips are the obvious choice, but this salsa is great spooned over tacos, burritos, scrambled eggs, grilled chicken or fish and baked potatoes. I also love stirring a few spoonfuls into a pot of black beans or rice for an easy flavor boost. It makes a perfect partner for guacamole and queso on a game day snack table.

Storage

Store salsa in a covered glass jar or container in the refrigerator for up to a week. Give it a stir before serving since the liquid can separate a little. I do not recommend freezing it, because the onions and cilantro lose their fresh texture when thawed.

Frequently Asked Questions

Can I make this without a food processor?

Yes. A blender works great. Just pulse it so the salsa does not turn into soup.

How can I make it milder?

Use plain diced tomatoes in place of the can with green chilies and skip the extra chilies entirely.

Why is my salsa so watery?

Some brands of canned tomatoes are packed with more liquid than others. If your salsa seems thin, pour off a little of the juice from the whole tomatoes before blending next time, or simply let the finished salsa sit in a strainer for a few minutes.

Can I double the recipe?

Definitely, and I think I should start doing it myself! Just make sure your food processor is big enough, or blend it in two batches and stir them together in a large bowl.

Make It a Party

Salsa is my favorite thing to bring when friends get together because it is so quick and everyone loves it. Set out a bowl of this salsa with a couple of other dips, like guacamole, a creamy bean dip or a simple queso, and a big basket of warm tortilla chips. Add some fresh vegetables such as bell pepper strips, cucumber slices and jicama sticks for anyone who wants a lighter scoop. You will have a snack table that looks like you worked all day when it really took minutes.

Mandy

Homemade Salsa

A quick restaurant style salsa made in the food processor with canned tomatoes, green chilies, garlic, onion, cilantro and lime.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 8 servings

Course: Condiment

Cuisine: Mexican

Ingredients Method Notes

Ingredients

  

• 1 28 ounce can whole tomatoes
• 1 10 ounce can diced tomatoes with green chilies
• 2 to 3 cloves garlic chopped
• 1/4 cup white onion diced
• 1/4 cup cilantro chopped
• 1/4 tsp cumin
• 1 tsp sugar
• 2 tbsp lime juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 can green chilies optional, for more heat

Method

 

1. Add all of the ingredients except the salt, pepper and extra green chilies to a food processor or blender.
2. Puree until smooth.
3. Taste and season with the salt and pepper, going easy on the salt since chips are salty.
4. For a spicier salsa, add green chilies a little at a time, tasting as you go.
5. Chill until ready to serve.

Notes

Keeps in the refrigerator for at least a week.