Description
This Best Salsa Recipe offers a vibrant and flavorful homemade salsa combining fresh and canned ingredients for a perfect balance of zest and heat. Prepared in minutes using a food processor, it results in a smooth yet textured salsa ideal for chips, tacos, or as a condiment.
Ingredients
Fresh Ingredients
- 4 ripe tomatoes, cored and quartered
- 1 red onion, peeled and quartered
- 3 garlic cloves, peeled
- 3 jalapenos, stemmed and seeded (or substitute 1-2 habanero or serrano peppers)
- 1/3 cup fresh cilantro
- 3 tablespoons fresh lime juice
Spices and Other Ingredients
- 2-3 teaspoons ground cumin
- 2-3 teaspoons sugar (optional)
- 1 1/2 teaspoons salt
- 15 ounces crushed San Marzano tomatoes (1 can)
- 4.5 ounces diced green chiles, mild, medium, or hot (1 can)
Instructions
- Prep fresh ingredients: Core and quarter the ripe tomatoes, peel and quarter the red onion, peel the garlic cloves, and prepare the jalapenos by removing stems and seeds. Measure out fresh cilantro and lime juice to have all ingredients ready.
- Pulse fresh ingredients: Place the fresh tomatoes, onion, garlic, jalapenos, cilantro, lime juice, 2 teaspoons ground cumin, 2 teaspoons sugar (if using), and salt into a food processor. Pulse several times until the mixture is finely chopped and blended evenly to create a consistent texture.
- Add canned ingredients and puree: Pour in the crushed San Marzano tomatoes and diced green chiles to the food processor with the fresh mixture. Puree together until you achieve a mostly smooth salsa while still retaining some texture for an enjoyable mouthfeel.
- Season to taste and chill: Taste the salsa and adjust seasoning by adding more cumin or sugar to balance flavors if desired. Transfer the salsa to a container and refrigerate for at least 30 minutes before serving to allow the flavors to meld beautifully.
Notes
- For extra heat, substitute jalapenos with habanero or serrano peppers.
- Adjust sugar to taste to balance the acidity of the tomatoes and lime juice.
- Salsa can be stored in an airtight container in the refrigerator for up to 5 days.
- For chunkier salsa, pulse less during blending.
- Use San Marzano tomatoes for authentic flavor, but any good-quality canned tomatoes work.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Mexican
