Best Ever Salsa

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Sometimes I have a recipe that is so simple that I’m surprised by how tasty it is every time I make it. This salsa is one of those recipes. It is, quite honestly, the best ever salsa. 

There are only a handful of ingredients and 3 steps to making this restaurant-style, fresh salsa recipe. Plus, like most of my favorite recipes, you can adjust the ingredients to your liking and make this one your own!

Ingredients


Here is everything you need to make my favorite homemade salsa. 

Ingredients for salsa recipe. Read the text below.

14 oz. can diced tomatoes, drained

14 oz. can fire-roasted tomatoes, not drained

1 jalapeño 

1 medium yellow or red onion

3 garlic cloves

½ to 1 cup fresh cilantro (coriander)

Lime juice from 1 to 2 large limes

Salt

How to Make This Salsa Recipe With Fresh Tomatoes

You can absolutely make this salsa recipe with fresh tomatoes instead of canned. I prefer the cans because they add the right amount of liquid to the salsa, and canned tomatoes have a smoother texture after blending.

That being said, if you’ve got a garden full of fresh tomatoes, you can use them in this recipe.

Instead of the two 14-ounce cans, use about 6 medium-sized fresh tomatoes. Just quarter them and place them in the food processor along with your other ingredients when following the steps below.

If you’re worried about a watery salsa when using fresh tomatoes, you can also dice them and place them in a colander to drain into a bowl. Set the juice aside and use some of it if your salsa seems too dry after blending it.

Instructions

Just three simple steps to make this delicious homemade salsa recipe.

Step 1 – Prepare the Produce

cilantro-jalapeno-onion

Wash and dry all your produce, especially the cilantro. Chop the onions into quarters and break them apart. 

Slice the jalapeño lengthwise and remove the seeds if you want to reduce the amount of heat. I like to keep all the seeds in mine for a hot salsa recipe, but you can remove as many or as few seeds as you want to control the heat.

Remove the long stems from the cilantro. You don’t need to remove the stems completely, but I usually remove the bottom half.

The key here is to get everything into smaller pieces to make it easier for your food processer to handle.

Step 2 – Add Ingredients to the Blender

tomato-onion-jalapeno-garlic-in-processor


I add the tomatoes first and then the onions, garlic, and jalapeño first. Blend it up, so it’s nice and smooth.

Step 3 – Blend Everything

sauce-Ingredients-blend-in-blender

Next, I add the cilantro, salt, and lime juice. I blend it and then taste it. Then, add more if needed and then keep blending until the flavors are just right. 

I like mine to be relatively light on the salt and heavy on the cilantro and lime, but you can keep tasting it until you find your perfect balance!

Cookware Used

Here’s everything I used to make this homemade salsa recipe. 

Food Processor: This is the best way to get smooth, restaurant-style salsa. You could also use a blender.

Sharp Paring Knife: To remove the seeds and ribs from the jalapeño, I like to use a small, sharp paring knife.

Colander: I use a colander to rinse my cilantro really well. If you’ve ever made a recipe with sandy cilantro, you’ll learn to always wash it as well as you can before using it!

Citrus Juicer: I love using a citrus juicer to get every last drop of lime juice into my salsa.

Tips to Make a Chunkier Salsa

If you prefer chunky salsa, you can skip the food processor altogether. I would use fresh tomatoes or be sure to drain the cans very well before using canned tomatoes in a chunky salsa. 

Once you’ve chopped or drained the tomatoes, cut the onion and jalapeño into ½ inch pieces and stir everything well. Just as above, stir everything and add your cilantro, lime, and salt a little at a time until you love the flavor.

I would also remove more of the cilantro stems and just keep the leaves if not preparing it in a food processor.

If You Don’t Like or Can’t Find Cilantro

Sometimes cilantro is hard to find at my local grocery store. Especially if I want enough to make this salsa. So if you can’t find cilantro, or you just don’t like it, here are some options:

  • Try experimenting with some spices instead. Add a little cumin or chili powder for a unique flavor.
  • Add some fresh parsley or mint to give it a crisp flavor and the green flecks.
  • Use a bit of Mexican oregano. Try not to go overboard! Alternatively, mix it with the tomatoes can create more of an Italian flavor.
  • Skip it! You can have a delicious salsa with all of the other ingredients listed in the original recipe, and it will still taste delicious.

How to Store Salsa

This salsa is safe to keep in the refrigerator for 10-12 days in an air-tight container. You can also freeze salsa for up to 4 months. I put mine in a zip-top bag and let it freeze as flat as possible for easier storage.

Now, It’s Your Turn!

nacho-dipping-bowl-of-salsa

You need to try this simple recipe for this homemade salsa. Let the food processor do all the work and enjoy this healthy snack with tortilla chips or on a big plate of eggs for breakfast.

This versatile homemade salsa can be made to your liking and keeps in the fridge for over a week, making the simple three steps completely worth it!

Print

Best Ever Salsa

Try this healthy, easy  and delicious salsa recipe. You can use it as a sauce with your veggies, meat or fish , alternatively, you can use it as a dip with your favorite snack.

  • Author: Beatriz Garcia
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 Servings 1x
  • Cuisine: Mexican

Ingredients

Scale
  • 14 oz. can diced tomatoes, drained
  • 14 oz. can fire-roasted tomatoes, not drained
  • 1 jalapeño 
  • 1 medium yellow or red onion
  • 3 garlic cloves
  • ½ to 1 cup fresh cilantro (coriander)
  • Lime juice from 1 to 2 large limes
  • Salt

Instructions

Prepare the Produce

Wash and dry all your produce, especially the cilantro. Chop the onions into quarters and break them apart. 

Slice the jalapeño lengthwise and remove the seeds if you want to reduce the amount of heat. 

Remove the long stems from the cilantro. You don’t need to remove the stems completely, but I usually remove the bottom half.

The key here is to get everything into smaller pieces to make it easier for your food processer to handle.

Add Ingredients to the Blender

I add the tomatoes first and then the onions, garlic, and jalapeño first. Blend it up, so it’s nice and smooth.

Blend Everything

Next, I add the cilantro, salt, and lime juice. I blend it and then taste it. Then, add more if needed and then keep blending until the flavors are just right.

Tried this Recipe?

Let me know how you did on Twitter: @clan_kitchen