Homemade Fresh Salsa
Why I love this recipe
Homemade Fresh Salsa
By: Meara
This salsa recipe makes the best homemade fresh salsa. It’s made with simple ingredients in your pantry or fridge. Enjoy with tortilla chips or over some tacos!
I think I have self-control until a bowl of chips and homemade fresh salsa is placed in front of me. This salsa recipe has caused many people to lose self-control when it comes to eating it. Once you start, you cannot stop!
This homemade fresh salsa recipe is a favorite and hardly lasts in our fridge. It’s the easiest go-to snack for my family. It has 9 simple ingredients that you place all into a food processor, and then ta-da, you have juicy, tangy salsa. It cannot get much easier than this…trust me, it puts all other store-bought salsa to shame!
Servings
Minutes
Calories
Ingredients
- Roma Tomatoes
- Can of Diced Tomatoes
- Sweet Onion
- Cilantro
- Garlic Cloves
- Can of Green Chilies
- Limes
- Lemon
- Salt
Tools
- Knife
- Cutting Board
- Food Processor
- Can Opener
Tips for making Homemade Fresh Salsa
- I recommend letting your salsa sit in the fridge for 12-24 hours before serving. This will allow all the ingredients to come together for the perfect fresh flavor!
- For the best consistency, I recommend using a food processor. You can pulse the fresh ingredients to make your salsa as chunky as you’d like! A blender will work; getting the best salsa consistency will be more complicated.
How To Store Your Fresh Salsa
- You can store your homemade fresh salsa in a glass jar in the fridge for 2-3 weeks—if it can last that long.
- This recipe makes just over a quart of salsa. Great to make for a meal-prepped snack or a party!
Step by Step Instructions
Step 1
First, take your cutting board and quarter your tomatoes, cut your onion in half, and cut off the ends of your cilantro. Then, you will want to place them in your food processor.
When adding the cilantro, it’s a “gut feeling.” You can add as little or as much as you want! I’m a cilantro lover, so I tend to lean more on the heavy side. The best part is that you can always add more if you do not think it’s enough.
Step 2
Next, add in your can of diced tomatoes, green chilies, & garlic cloves.
With your juicer, juice your lemons and limes right into the food processor. Lastly, remember to add your salt.
From here, you will turn on your food processor for about 30 seconds. This is mainly to chop up the bigger chunks of tomato and onion. After that, you can pulse your food processor to reach the desired “chunkiness” you want with your salsa.
After it’s been mixed, give your salsa a quick taste test. See if you need to add more citrus juice, salt, etc.
Step 3
Then, add your homemade fresh salsa to a jar and place it in the fridge to let the flavor set up. This isn’t a necessary step, but it is a crucial one to make the salsa correctly. Something about letting the ingredients rest together creates the perfect flavor. You can enjoy this salsa fresh from the food processor; however, for its best flavor, let it rest in the fridge for 12-24 hours before serving.
Store your salsa in the fridge for 2-3 weeks. Enjoy this homemade fresh salsa with chips or on top of some delicious tacos, enchiladas, or burrito bowls.
More Recipes
Homemade Fresh Salsa
Equipment
- Food Processor
- Knives
- Can Opener
- Cutting Board
- Citrus Juicer (Optional)
Ingredients
- 5 Fresh Roma Tomatoes
- 1/2 Yellow Onion or Sweet Onion
- 2-3 Cloves of Garlic
- 1 Can Diced Tomatoes
- 1 Can Green Chiles (4oz Can)
- 2 Limes (Juiced)
- 1 Lemon (Juiced)
- 1/4 of the bunch of cilantro (However much your heart desires)
- 1 tsp sea salt
- 1 Jalapeño (optional)
Instructions
- Roughly chop your Roma tomatoes, onion, and cilantro.5 Fresh Roma Tomatoes, 1/2 Yellow Onion or Sweet Onion, 1/4 of the bunch of cilantro
- Throw your chopped veggies & the rest of the salsa ingredients into a food processor or blender.2-3 Cloves of Garlic, 1 Can Diced Tomatoes, 1 Can Green Chiles, 2 Limes, 1 Lemon, 1 tsp sea salt
- Enjoy with chips or on top of tacos!
Notes
- Make sure to taste test after blending to add or tweak anything else. (I.e. More salt, lime, lemon juice, etc.)
- I recommend letting your salsa sit in the fridge for 12-24 hours before serving. This will allow all the ingredients to come together for the perfect fresh flavor!
- For the best consistency, I recommend using a food processor. You can pulse the fresh ingredients to make your salsa as chunky as you’d like! A blender will work; getting the best salsa consistency will be more complicated.
0 Comments