Fresh Homemade Salsa Recipe |
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Homemade salsa is a game-changer. This easy salsa recipe is loaded with fresh tomatoes, onion, cilantro, and jalapeno for a little kick, and it comes together quickly in a blender or food processor. This restaurant-style salsa only requires a handful of fresh ingredients. Whether you need a topping for Taco Salad or Breakfast Tacos, or just want to munch on some tortilla chips with salsa, you’ll love this fresh salsa recipe. ![]() This post may contain affiliate links. Read my disclosure policy. Homemade SalsaThis salsa reminds me of the appetizer salsas at restaurants that always have me wishing they’d just bring a bigger bowl! It’s actually really easy to make a restaurant-style salsa – it comes together in minutes and it keeps well in the refrigerator. The fresh tomatoes make the salsa taste vibrant and fresh while adding canned diced tomatoes gives it a great depth of flavor just like the irresistible salsa appetizers that are served at Mexican restaurants. Flavor: The perfect salsa is a little spicy, tangy, and savory. If you prefer a spicy salsa, you can adjust the level of spice to your liking by simply adding more jalapenos. Texture: A nice, restaurant-quality table salsa is fine in texture. Unlike chunky Pico de Gallo, you want this salsa to come out a bit saucier. This is why using a blender or food processor is an absolute must. This makes it perfect for chip dipping or smothering over a burrito, taco, or some grilled meat. Quick: All you have to do is toss your ingredients into the food processor and let your salsa marinate for a couple of hours before serving. Once the flavors meld, it tastes even better.![]() In just two simple steps, you’ll have a homemade salsa that is perfect for any occasion. Follow the simple steps below and you’ll be dipping in no time. Blend – Place ingredients into a food processor or blender. Pulse in two-second bursts, or until all the ingredients are chopped and combined. Rest – Place in the refrigerator to marinate for a couple of hours or overnight.Pro Tip: Do not over-blend your salsa. If you pulse it too much, it will turn into soup. You still want it to maintain some texture. Just a couple of pulses in a food processor will do the trick. ![]() Even though making this salsa is simple, but here are some tips to ensure your fresh salsa turns out perfect every time: Adjust the spice – Use as many or as few jalapenos as you prefer. Note: Jalapenos with vertical lines on the outside indicate that the peppers have been aging for some time. The more lines, the spicier they are. Don’t over-blend – Only blend the salsa just until it’s incorporated. You want a nice, fine texture where you can still see all the colors of the ingredients (see the picture above for reference). Let the salsa rest – Letting your salsa marinate for a few hours in the refrigerator will yield the best flavors. Don’t skip this step! Pick the right canned tomatoes – Petite diced is the best cut for this recipe. Also, take note if you are using a can with seasoning or added salt, you will need to add salt to taste.![]() Homemade salsa is so versatile and isn’t just an appetizer. The possibilities for serving are endless, but here are some of our favorite ways to serve homemade salsa: Appetizer dip: scoop up the salsa with your tortilla chips, Cheese Sticks, or Baked Nachos. Topping: Use the salsa as a topping for Tostadas, Mexican Stuffed Peppers and Street Tacos. Breakfast: Salsa is also great for breakfast or brunch, especially with Breakfast Quesadillas or Breakfast Burritos. This salsa will make your breakfasts more exciting.![]() This salsa is not intended for canning since it isn’t a ‘cooked’ salsa, nor does it have the correct proportion of acid for canning so we do not recommend canning this salsa. If you are looking for a salsa that keeps longer, our favorite is Roasted Salsa which tastes just like fresh once it’s thawed. Can I omit canned tomatoes?If you omit the canned tomatoes, you will essentially have a Pico de Gallo, which has a different flavor profile. How long does homemade salsa last?You can safely keep homemade salsa for up to a week in the refrigerator. See storage tips below. Storing Fresh Homemade Salsa Refrigerating: Pour your salsa into an airtight container or Mason Jar and pop it in the refrigerator for up to a week. The longer the salsa marinates in the refrigerator, the better it tastes. Freezing: Fresh tomato salsa does not freeze well because it has fresh vegetables which can turn mushy and watery when thawed. If you’re looking for a freezer-friendly salsa, try our Roasted Tomato Salsa.Pro Tip: Airtight storage containers keep food fresh longer and look so organized in your fridge. ![]() These salsa recipes are some of our favorite summer appetizers and they are a great way to use up garden-grown vegetables and even fruit. Fresh Mango Salsa Ceviche Peach Salsa Cowboy Caviar Black Bean Corn Salsa Fresh Homemade Salsa Recipe 5 from 46 votes Author: Natalya Drozhzhin![]() ![]() |
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