This easy homemade Salsa Recipe is packed with delicious fresh flavors and comes together quickly in the food processor. Makes a great condiment for appetizers and main dishes!
1(14.5 ounce/411g) canwhole or diced tomatoesdrained
½red onionquartered
1-2jalapeno peppershalved and seeded (optional)
⅓cuppacked fresh cilantro leaves
3largecloves garlicpeeled
3tablespoonsfresh lime juice
2teaspoonsgranulated sugar(optional)
1teaspoonground cumin
½teaspoonchili powder(optional)
½teaspoonsalt and
¼teaspoonground black pepper
Instructions
Combine all of the ingredients in a food processor.
Pulse until the ingredients are finely chopped, or the salsa is your desired consistency. Taste and add more more seasonings if needed.
Transfer to a bowl or jar and refrigerate until ready to use or up to 5 days. The salsa tastes best after a few hours in the fridge, so the flavors have time to meld.
Video
Notes
Use the freshest ingredients possible. It makes a huge difference in the flavor of this homemade salsa to use the best tomatoes; ripe tomatoes have much more flavor. You will know the tomatoes are ripe when they are a deep red color and are heavy for their size.
Add more heat. If you go for the extra spicy salsa at Mexican restaurants, up the heat in this recipe by adding one 4-ounce can of green chiles or ½-1 teaspoon of spicy chili powder. You can also substitute the jalapeños for the chilis or chili powder if you don’t have peppers on hand.
Adjust the texture to your taste. If you prefer a smoother salsa, pulse the ingredients in the food processor a few additional times, reserving enough of the texture so that it is still dippable! For a chunky salsa texture, pulse the food processor just a few times until it reaches your desired consistency.
Chill before serving. Allow the salsa to chill in the refrigerator for at least 30 minutes or up to a few hours if you have the time before eating. This gives the flavors time to infuse. For this reason, it’s even better to enjoy the next day!