Easy Homemade Salsa
Homemade salsa is easy to make using canned tomatoes for convenience and fresh vegetables to add flavor and texture. Leftover salsa can be frozen for later.
Ingredients
- 1/2 onion
- 1 jalapeño
- 1 tsp minced garlic
- 1 (28 oz) canned whole tomatoes
- 1 (10 oz) can Rotel diced tomatoes with green chilies
- 1/4 tsp sugar
- 1/2 tsp salt
- 1/4 tsp ground cumin
- 1/2 lime
- 1 handful fresh cilantro about 1/4 cup
Instructions
- Cut the onion half into a couple large chunks and add it to the bowl of a food processor fitted with the steel blade attachment.
- Cut the stem end off the jalapeño and then slice the pepper in half lengthwise.For a MILD salsa, use a spoon to scoop out the ribs and seeds from both halves of the pepper. For a MEDIUM salsa, leave the ribs and seeds in just one of the halves. For a HOT Salsa, leave the ribs and seeds in both halves. Cut the jalapeño halves into larger chunks and add them to the bowl of the food processor.
- Pulse the onion and peppers together for 15 - 20 pulses or until they have been finely chopped.
- Add the garlic, can of whole tomatoes with their juices, diced Rotel tomatoes with green chiles, sugar, salt, and cumin to the food processor and pulse 5 - 7 more times or until the tomatoes have been chopped.
- Squeeze the juice of half of the lime into the tomato mixture and add a large handful of fresh cilantro to the mixture. Cover and pulse 1 - 2 more times until the cilantro has been incorporated.
- Taste the salsa with a tortilla chip and adjust the seasonings as needed.
- Refrigerate salsa for at least an hour to let the flavors further blend together.
Recipe Notes
Storage Tips:
Salsa will keep in the refrigerator for 1 week.
Homemade salsa can be frozen in glass mason jars if you leave at least 1 inch at the top of the jar to make room for expansion as it freezes. Thaw in the fridge overnight and stir to reincorporate the salsa and any liquid that may have separated during the thaw.