There’s nothing quite like the fresh taste of homemade salsa to elevate your meals and snacks. The Best Homemade Salsa You’ll Ever Eat is not only simple to make but also bursting with flavor. Perfect for busy days, this recipe allows you to whip up a delightful, zesty accompaniment in no time, whether it’s for a family gathering or a cozy night in.
Recipe Information
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 70
Protein: 2g
Carbohydrates: 12g
Fat: 1g
Fiber: 3g
Sugar: 2g
Sodium: 300mg
Why Make The Best Homemade Salsa You’ll Ever Eat
The Best Homemade Salsa You’ll Ever Eat is not just a delicious addition to your meals; it’s also packed with nutrients. With fresh ingredients like tomatoes, peppers, and cilantro, this salsa is a great source of vitamins and antioxidants. Plus, the versatility of this recipe means you can customize it to suit your preference, making it perfect for tacos, grilled chicken, or simply with tortilla chips.
How to Make The Best Homemade Salsa You’ll Ever Eat Step by Step
Ingredients
- 6 medium size vine ripened tomatoes (stem removed)
- 2 jalapeno peppers
- 1 poblano pepper
- 1 cup green onion (diced)
- 1 lime (juice of)
- 1 cup canned diced tomatoes
- 1 cup chopped fresh cilantro
- 2 cloves garlic (minced)
- 1 tbsp chicken bouillon powder or sea salt
Directions
- Heat a large skillet to medium-high heat. Place tomatoes and peppers in the skillet. Continue to sauté, rotating the vegetables occasionally, so several sides begin to blister. This will take around 20 minutes. Set aside to cool.
- Once cooled, chop off the stems of the peppers and remove the seeds from the jalapeño (you can also keep some seeds for more heat in your salsa). Cut the vegetables into large pieces.
- Place tomatoes, peppers, onions, lime juice, and canned tomatoes into a blender and pulse quickly until just mixed (about 5 seconds).
- Add garlic, cilantro, and bouillon. Pulse for another 15 seconds until well blended but chunky.
- Place in a large bowl and refrigerate until cooled before serving. Serve with your favorite Mexican dish or with chips.
How to Serve The Best Homemade Salsa You’ll Ever Eat
Enjoy The Best Homemade Salsa You’ll Ever Eat alongside grilled meats, tacos, or enchiladas. It’s also fantastic as a topping for salads or mixed into rice dishes for an extra kick. And, of course, serving it with tortilla chips is always a hit at gatherings.
How to Store The Best Homemade Salsa You’ll Ever Eat
Store any leftover salsa in an airtight container in the refrigerator for up to five days. If you want to keep it longer, you can freeze the salsa for up to three months. Just thaw in the fridge and stir well before serving.
Expert Tips for Cooking The Best Homemade Salsa You’ll Ever Eat
- Choose ripe tomatoes for optimal flavor.
- Adjust the heat by modifying the amount of jalapeño and poblano peppers used.
- For a smoky flavor, consider roasting the peppers under a broiler before sautéing.
- Add a pinch of sugar to balance the acidity if desired.
- Use fresh cilantro for the best taste; dried herbs won’t provide the same freshness.
Delicious Variations of The Best Homemade Salsa You’ll Ever Eat
- For a spicy kick, add more jalapeños or a touch of habanero.
- Incorporate mango or peach for a sweet and fruity salsa.
- Replace part of the tomatoes with roasted corn for a unique texture.
Conclusion
Don’t miss out on the chance to spice up your meals with The Best Homemade Salsa You’ll Ever Eat. This easy-to-make salsa recipe is packed with flavor and perfect for all occasions. Whether you’re dipping chips or topping your favorite dishes, this salsa will surely impress!
Homemade Salsa
Ingredients
Fresh Ingredients
- 6 medium medium size vine ripened tomatoes Stem removed
- 2 jalapeno peppers
- 1 poblano pepper
- 1 cup green onion Diced
- 1 lime Juice of
- 1 cup canned diced tomatoes
- 1 cup chopped fresh cilantro
- 2 cloves garlic Minced
- 1 tbsp chicken bouillon powder or sea salt
Instructions
Cooking
- Heat a large skillet to medium-high heat. Place tomatoes and peppers in the skillet.
- Continue to sauté, rotating the vegetables occasionally, so several sides begin to blister. This will take around 20 minutes. Set aside to cool.
- Once cooled, chop off the stems of the peppers and remove the seeds from the jalapeño (you can also keep some seeds for more heat in your salsa). Cut the vegetables into large pieces.
- Place tomatoes, peppers, onions, lime juice, and canned tomatoes into a blender and pulse quickly until just mixed (about 5 seconds).
- Add garlic, cilantro, and bouillon. Pulse for another 15 seconds until well blended but chunky.
- Place in a large bowl and refrigerate until cooled before serving.
