If you’re looking for a fresh and flavorful condiment, The Best Homemade Salsa You’ll Ever Eat is just what you need. This vibrant salsa is packed with ripe tomatoes, zesty peppers, and aromatic herbs, making it perfect for any occasion. It’s easy to prepare, completely customizable, and will elevate your meals from ordinary to extraordinary!
Recipe Information
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 80
Protein: 2g
Carbohydrates: 14g
Fat: 0g
Fiber: 3g
Sugar: 3g
Sodium: 300mg
Why Make The Best Homemade Salsa You’ll Ever Eat
Making The Best Homemade Salsa You’ll Ever Eat is a rewarding experience. Not only is it healthy, but it’s also loaded with fresh ingredients that you can feel good about serving to family and friends. The flavor is fresh, with a delightful kick from the peppers, making it a versatile option for various meals. Use it as a dip, a topping, or even a marinade—this salsa does it all!
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
The Best Homemade Salsa You’ll Ever Eat is incredibly versatile. Pair it with crispy tortilla chips for an easy appetizer or top grilled chicken or fish for a gourmet meal. It also works wonderfully as a topping for tacos, burritos, or even a fresh salad. The possibilities are deliciously endless!
How to Store The Best Homemade Salsa You’ll Ever Eat
For optimal freshness, store The Best Homemade Salsa You’ll Ever Eat in an airtight container in the refrigerator. It can last for about 3-5 days. If you want to freeze it, portion the salsa into freezer-safe bags, leaving some space for expansion. When you’re ready to enjoy it, simply thaw in the refrigerator overnight and give it a quick stir before serving.
Expert Tips for Cooking The Best Homemade Salsa You’ll Ever Eat
- To enhance the smoky flavor, consider charring the tomatoes and peppers on a grill instead of sautéing.
- Adjust the heat level by varying the amount of jalapeño seeds you include or by adding a hotter pepper.
- For a sweeter salsa, try adding diced mango or a touch of honey.
- Incorporate diced avocado for creaminess and additional nutrients.
- Always taste your salsa and adjust seasoning as needed before serving.
Delicious Variations of The Best Homemade Salsa You’ll Ever Eat
- Spicy Salsa: Add more jalapeños or include some habaneros for an extra kick.
- Herbed Salsa: Experiment with fresh herbs like basil or oregano for a unique twist.
- Citrus Salsa: Incorporate oranges or grapefruits for a refreshing flavor combination.
With its fresh ingredients and simple preparation, The Best Homemade Salsa You’ll Ever Eat promises to delight your taste buds. It’s a dish that’s full of flavor and easy to whip up, making it a must-try for salsa lovers everywhere. Don’t miss out on the chance to enjoy this vibrant salsa at your next gathering or meal!
Homemade Salsa
Ingredients
Fresh Ingredients
- 6 medium medium size vine ripened tomatoes (stem removed)
- 2 pieces jalapeno peppers Adjust seeds for more heat.
- 1 piece poblano pepper
- 1 cup green onion (diced)
- 1 piece 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
Preparation
- Heat a large skillet to medium high heat. Place tomatoes and peppers in the skillet and sauté, rotating the vegetables occasionally until several sides begin to blister, about 20 minutes.
- Set aside to cool, then chop off the stems and remove the seeds from the jalapeño (keep some seeds for more heat, if desired). Cut the vegetables into large pieces.
Blending
- 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.
Cooling and Serving
- Place in a large bowl and refrigerate until cooled before serving.
- Serve with your favorite Mexican dish or with chips.
