You know that salsa you get at Mexican restaurants the minute you walk in with lots of chips? Well, that’s my favorite part and I’ve never been able to get flavor that out of a jar! But this recipe is simple enough that you can make yourself at home with a handful of fresh ingredients. I really believe that salsa is best when only a few key ingredients are involved. While there are so many recipes for this dip, literally millions and some with dozens of ingredients, I still believe in my mantra: simple is always best. This recipe is the perfect accompaniment for quesadillas, fajitas, taquitos, or served beside some homemade guac. You name it!
How to Make Salsa
The first step for this recipe is to halve the tomatoes, quarter the onions, and throw them all on a sheet pan with the garlic. Toss the pan in a nice and hot oven, and let everything roast. I believe that roasting your tomatoes and onions gives the salsa so much complexity of flavor. I prefer to roast my own tomatoes rather than buy canned roasted tomatoes. It literally only takes minutes! I like to roast the tomatoes just until they start to slightly char. Now the hard part is done! Phew. All that’s left to do is dump the rest of your ingredients into a food processor or blender, and pulse until you have the perfect consistency.
What Ingredients Are in This Salsa Recipe?
For my salsa recipe I like to stick with the key ingredients. In my books those would be tomatoes, garlic, onions, cilantro, chiles or jalapeños and a little bit of lime juice. The beautiful thing about salsa is that you can really get creative with it and make any changes you want to create your perfect version. I did choose canned diced chilies in this recipe only because I wanted a milder salsa with a hint of smokiness, but if you want a spicier salsa, leave out the diced chiles and roast a couple of jalapeños along with the tomatoes. Or you can even use both. Totally up to you! Want to give it a nice kick? Use a habanero, scotch bonnet, or ghost pepper to really crank up the heat. I added a bit of lime juice, which is totally optional if you don’t like a tangy salsa. Last but not least, don’t forget to season well with plenty of salt and pepper.
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title: “Homemade Salsa” ShowToc: true date: “2024-10-26” author: “Robin Brantley”
Serve this with my Loaded Nachos, Baked Tacos, Chicken Quesadillas, Steak Fajitas and Chicken Enchiladas!
Homemade Salsa
There are few recipes that I can think of where you can throw everything into a blender and end up with something so refreshing. It’s really easy to control the heat in this recipe as well. Remove the white membrane from the jalapeno for less spicy salsa. You may want to remove the seeds as well, as that can contain heat from touching the membrane. Check out all of my tips below on how to control the consistency, store it, what to serve it with, and more.
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Add all ingredients to blender, food processor, or large pot/bowl with an immersion blender. Pulse until desired consistency is reached. Refrigerate until ready to serve, at least 1 hour. Transfer to a serving bowl and serve with tortilla chips.
Using Fresh Tomatoes
28 oz. of fresh tomatoes can be used in this recipe. You can even make these easy roasted tomatoes for this recipe! To remove the skins: Cut the fresh tomatoes in half and place cut-side-down on a rimmed baking sheet. Broil for just a few minutes, until you see the skins pucker up and loosen. Let cool enough to touch and the skins will slide right off! 1 (28 oz.) can tomatoes = 3 cups undrained = 2.5 cups drained tomatoes.
Storage
Store in an airtight container and refrigerate for up to 10 days or freeze for up to 3 months. PRO Tips if Freezing: Thicken it up with tomato paste after thawing. You can also simmer it on the stove to let excess liquid evaporate. Let it cool completely before serving.
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