Description
Learning how to make salsa at home is a no-brainer. Homemade salsa is easy, healthy, and absolutely delicious. We like it with tortilla chips, on tacos, and anywhere else you’d want salsa. If you like this recipe, leave a star rating in the comments below to help other readers in our community.
Ingredients
Scale
- 1 large clove garlic, grated or finely chopped
- 1 small white onion (or 1/2 large), peeled and cut into quarters
- 1 large handful fresh cilantro (about 3/4 cup loosely packed)
- 1 small jalapeño, stemmed and seeded depending on your heat preference (omit for a very mild salsa)
- 1/4 teaspoon lime zest (zest the lime before you juice it)
- the juice of 2 small limes (about 3 tablespoons fresh lime juice)
- 1/2 teaspoon ground cumin powder
- 1/2 teaspoon sea salt
- 2 (14-ounce cans) or boxes of diced tomatoes (look for no sugar added), OR, 3 cups roughly chopped fresh tomatoes; choose San Marzano tomatoes if you can as they’re mild & sweet
Instructions
- Add all of the ingredients except the tomatoes to the bowl of a food processor or blender. Pulse 10-15 times to roughly chop all ingredients; if using a blender blend on low for 5-10 seconds. Scape down the sides.
- Add the tomatoes and pulse them in until well incorporated but still chunky with texture. Pulse until your desired texture is reached; about 8 pulses. Adjust the salt to taste.
- You can enjoy your salsa right away, and it gets even better the longer it sits. Store in an airtight glass container up to 5 days in the refrigerator.
Notes
Homemade salsa gets better the longer it sits; it’s good right away but it’s great the next day. I like to make it the night before or at least a few hours before I plan to eat it.
