I always think homemade salsa is too much work when it comes to making it or just choosing my favorite off the store shelf, and then I make it and I remember how simple it is and that I should definitely be going it more often.
This recipe uses 10 ingredients that you already have on hand (well, maybe, there’s one that’s not widely popular yet, but it’s optional.)
Homemade Salsa Ingredients
- 1/2 White Onion
- 1-2 cloves of garlic
- 1 and 1/2 pounds Roma tomatoes
- 1 large or 2 small jalapenos
- 1/4 cup cilantro
- The juice of 1 medium lime
- 1/2 teaspoon sea salt
- 1/2 teaspoon Cumin
- 1/2 teaspoon black cumin seed (optional)
- 1/4 teaspoon sugar
Homemade Salsa Directions
Based on your spice tolerance, remove the Jalapeno seeds.
Mild = Remove all seeds
Medium = Remove half the seeds
Hot = leave them all in, good luck.
Add onion, garlic, and jalapenos to a food processor and pulse until roughly chopped.
Add tomatoes, cilantro, lime juice, and spices and pulse
Some like it chunky, some like it thin — what’s your preference? Homemade salsa can separate and become really watery due to the tomatoes, you can strain about 1/2 of your salsa in a small hole mesh strainer to remove some of the water content. Also, be sure to shake or stir before you use it.
How long does Homemade Salsa Keep?
If you can it/jar it (I don’t) it will probably outlive you. But if you just enjoy it fresh from the fridge as I do, it will usually keep in an airtight container in the refrigerator for about 5 days.