Description
This Homemade Salsa recipe offers a fresh and flavorful blend of diced tomatoes, green chiles, onions, garlic, jalapeno, and cilantro, perfectly balanced with lime juice and spices. It is quick to prepare using a blender or food processor, making it an ideal dip or condiment to complement your favorite Mexican dishes or snacks.
Ingredients
Scale
Main Ingredients
- 1 large can (28 ounces) diced tomatoes, drained
- 2 cans (10 ounces each) Rotel (diced tomatoes with green chiles), drained
- 1/2 cup chopped white onion
- 1 clove garlic, minced
- 1/2 to 1 small jalapeno, seeds removed and chopped
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp ground cumin
- 1/4 tsp crushed red pepper flakes
- 1/2 cup cilantro, measured then chopped
- Juice from 1/2 a lime
Instructions
- Combine Ingredients: Pour the drained canned tomatoes, Rotel, chopped onion, minced garlic, chopped jalapeno (with seeds removed), sugar, salt, ground cumin, crushed red pepper flakes, chopped cilantro, and lime juice into a blender or food processor. Stir the mixture gently to combine all ingredients evenly before securing the lid on the blender.
- Pulse to Desired Consistency: Pulse the mixture 8 to 10 times depending on your preferred salsa texture. About 8 pulses will result in a chunkier salsa, while more pulses will make it smoother. Make sure to pulse carefully to avoid over-blending.
- Chill and Blend Flavors: Pour the salsa carefully into a large bowl or container, cover it, and refrigerate for at least two hours. This chilling period allows the flavors to meld and develop deeper taste. The longer the salsa sits, the better the flavor.
- Serve and Enjoy: Serve chilled with tortilla chips as a delicious snack or side condiment. Enjoy the fresh homemade taste!
Notes
- Adjust the amount of jalapeno according to your heat preference.
- Removing seeds from the jalapeno reduces the spiciness.
- Chilling the salsa for at least two hours enhances the flavor blending.
- You can substitute fresh tomatoes if preferred, but canned tomatoes give a consistent taste and texture.
- Serve salsa fresh for best taste; leftovers can be refrigerated for up to 3 days.
