Description
Fresh, flavorful homemade salsa with ripe tomatoes, onion, jalapeño, cilantro, and lime. Easily customizable for spice and texture!
Ingredients
Scale
- 10–12 ripe Roma tomatoes, cored
- 1 large white onion, roughly chopped
- 3–4 jalapeño peppers, stemmed and seeded (adjust to your spice preference)
- 2–3 cloves garlic, peeled
- 1 bunch cilantro, roughly chopped (about 1 cup)
- 1 lime, juiced
- 1 teaspoon ground cumin
- 1/2 teaspoon sugar (optional, to balance acidity)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup water (optional, for desired consistency)
Instructions
- Prepare the Vegetables: Wash and core the tomatoes. Roughly chop the onion. Stem and seed the jalapeños (adjust amount for desired heat). Peel the garlic. Roughly chop the cilantro.
- Blend the Salsa: Combine tomatoes, onion, jalapeños, garlic, and cilantro in a food processor or blender.
- Pulse to Desired Consistency: Pulse until the salsa reaches your desired consistency (chunky or smooth).
- Add Lime Juice and Spices: Add lime juice, cumin, sugar (if using), salt, and pepper.
- Pulse Again to Combine: Pulse a few more times to combine.
- Taste and Adjust Seasoning: Taste and adjust seasoning as needed. Add more salt, lime juice, or jalapeño to taste.
- Adjust Consistency (Optional): If the salsa is too thick, add water, one tablespoon at a time, until desired consistency is reached.
- Chill and Serve: Transfer to an airtight container and refrigerate for at least 30 minutes (preferably an hour) before serving. Serve with tortilla chips, tacos, burritos, or your favorite dishes.
Notes
- Spice Level: Adjust the number of jalapeños and whether or not you include the seeds to control the heat.
- Consistency: Pulse the salsa to your desired consistency. For a chunkier salsa, pulse less. For a smoother salsa, pulse more.
- Roasting Vegetables: For a deeper, smokier flavor, roast the tomatoes, onion, and jalapeños before blending. Toss them with a little olive oil and roast them in a 400°F (200°C) oven for about 20-25 minutes, or until they are softened and slightly charred.
- Flavor Development: Chilling the salsa for at least 30 minutes allows the flavors to meld together.
- Variations: Consider adding fruit (mango, pineapple), different peppers (serrano, habanero), corn, black beans, or avocado.
- Make Ahead: Salsa is even better the next day, as the flavors have had time to meld together. Make it a day ahead of time and store it in the refrigerator.
- Troubleshooting:
- Too Watery: Drain excess liquid or add tomato paste.
- Too Thick: Add water, one tablespoon at a time.
- Too Spicy: Add more tomato, onion, or lime juice. Add a pinch of sugar.
- Too Bland: Add more salt, lime juice, or cumin. Add a pinch of chili powder.
- Too Acidic: Add a pinch of sugar.
- Prep Time: 15 minutes
- Cook Time: 0 minutes