Homemade Salsa
Homemade Salsa is a fresh, tasty dip that can brighten any meal or snack. Whether you’re having a casual movie night at home or hosting a fiesta with friends, this salsa is sure to be a hit. It’s easy to make and packs a punch of flavor that can elevate your tortilla chips and Mexican dishes.
Why Make This Recipe
Making Homemade Salsa is a great idea because it’s simple and quick. You know exactly what’s in it, and you can adjust the flavors to suit your taste. Plus, it’s much fresher than store-bought options. This salsa is not only delicious but also healthy, packed with vegetables and bright flavors.
How to Make Homemade Salsa
Making Homemade Salsa is a breeze! Follow these easy steps to whip up a batch in no time.
Ingredients
- 1 15-ounce can diced tomatoes
- 1 15-ounce fire-roasted tomatoes with chiles
- 1/2 yellow onion, roughly chopped
- 1 celery rib, roughly chopped
- 1 jalapeño, with seeds, roughly chopped
- 1/2 bunch fresh cilantro leaves with stems
- 3 tablespoons fresh lime juice
- 1 tablespoon tomato paste
- 1 1/4 teaspoon kosher salt
- 1 teaspoon garlic powder
Directions
- Add all ingredients to a blender or food processor.
- Process for about 30 seconds or until the mixture is mostly smooth but still has some chunks.
- Serve with tortilla chips or alongside other Mexican dishes.
- Refrigerate any leftovers for up to 2 weeks.
How to Serve Homemade Salsa
Homemade Salsa goes great with tortilla chips for dipping. You can also serve it on top of tacos, burritos, or grilled chicken. Use it as a salsa topping for nachos, or add it to scrambled eggs for a zesty breakfast. The uses are endless!
How to Store Homemade Salsa
To store your Homemade Salsa, place it in an airtight container in the fridge. It will keep fresh for up to 2 weeks. Just give it a good stir before using, as some liquid may separate while stored.
Tips to Make Homemade Salsa
- For extra heat, leave the seeds in the jalapeño or add more chili peppers.
- If you prefer a smoother salsa, blend for an additional 10-15 seconds.
- Always taste your salsa before serving; adjust lime juice and salt to your liking.
- Use fresh ingredients whenever possible for the best flavor.
Variation
You can add mango or pineapple for a fruity twist. This will give your salsa a sweet touch that pairs beautifully with savory dishes. Additionally, try swapping out cilantro for parsley for a different herb flavor.
FAQs
1. Can I use fresh tomatoes instead of canned?
Yes! You can use about 4-5 ripe tomatoes in place of canned tomatoes. Just peel and chop them before blending.
2. How can I make this salsa milder?
To make it milder, remove the seeds and membranes from the jalapeño before adding it to the mix. You can also reduce the amount of jalapeño used.
3. Can I freeze Homemade Salsa?
While you can freeze it, the texture may change once thawed. It’s best enjoyed fresh. If freezing, use a freezer-safe container and consume it within 3 months.
Enjoy your Homemade Salsa with friends or family, and feel free to get creative with the ingredients!
Homemade Salsa
Ingredients
Main Ingredients
- 1 15-ounce can diced tomatoes
- 1 15-ounce can fire-roasted tomatoes with chiles
- 1/2 whole yellow onion, roughly chopped
- 1 rib celery, roughly chopped
- 1 whole jalapeño, roughly chopped with seeds For extra heat, leave the seeds in.
- 1/2 bunch fresh cilantro leaves with stems Can substitute with parsley for different flavor.
- 3 tablespoons fresh lime juice Adjust to taste.
- 1 tablespoon tomato paste
- 1 1/4 teaspoon kosher salt Adjust for personal preference.
- 1 teaspoon garlic powder
Instructions
Preparation
- Add all ingredients to a blender or food processor.
- Process for about 30 seconds or until the mixture is mostly smooth but still has some chunks.
Serving
- Serve with tortilla chips or alongside other Mexican dishes.
- Refrigerate any leftovers for up to 2 weeks in an airtight container.
