There is nothing as flavorful and inviting as a bowl of fresh, homemade salsa. It’s just begging to have a crispy tortilla chip dunked inside. Homemade salsa is so much better than jarred salsa, it’s really not like the same food at all. Bonus: Homemade salsa is unbelievably quick and easy to make. Just throw the ingredients together, blend or process and you are done!
In this recipe, I use canned tomatoes, which have a very bright and fresh flavor and pair them with all fresh ingredients. When I can, I use San Marzano tomatoes for even better tomato flavor. If I can’t find San Marzano tomatoes, I use a good quality organic. I’m not always this picky, but in this case, the flavor of a better quality tomato will really shine through.
I’ve recently started deseeding the jalapeno in this recipe. Though I like my salsa spicy, whole jalapenos can vary greatly in heat level. I’ve occasionally had just one jalapeno make the salsa way too spicy to eat. I’ve found the flavor to be more consistent once the main source of heat, the seeds and the membranes, are removed.
- 1 28oz can of whole peeled tomatoes, preferably San Marzano, drained
- 1 jalapeno, deseeded (optional)
- ½ of a medium red onion
- 1 fresh garlic clove
- 1 teaspoon of kosher salt
- 1 teaspoon of ground cumin
- 1 teaspoon of sugar
- ¼ cup of loosely packed fresh cilantro, or to taste
- Juice from one lime
- Combine all ingredients in a food processor and pulse just until combined.