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Homemade Salsa

Homemade Salsa Recipe

There's something about homemade salsa that store-bought just can't touch. Maybe it's the smell of fresh tomatoes hitting the bowl, or the way a squeeze of lime makes everything snap into place. Whatever it is, once you make it yourself, going back feels impossible. 
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Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Servings 12

Ingredients
  

  • 2 cups chopped tomatoes
  • ¼ cup chopped red onion
  • ¼ cup chopped yellow onion
  • 2 tablespoons canned green chiles
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 2 cloves garlic peeled
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt

Instructions
 

  • Gather all your ingredients and prep everything before you start — chop the tomatoes and onions, peel the garlic, squeeze the lime, and measure out the cilantro and spices.
  • Add the chopped tomatoes, red onion, yellow onion, green chiles, lime juice, cilantro, garlic, cumin, and salt into the bowl of a food processor.
  • Pulse in short bursts until the mixture is combined but still has a chunky, rustic texture. Avoid over-processing — it moves quickly.
  • Taste and adjust seasoning. Add a pinch more salt or an extra squeeze of lime if needed.
  • Transfer the salsa to a bowl and cover tightly with plastic wrap. Refrigerate for at least 1 hour before serving to let the flavors fully come together.
  • Serve chilled with tortilla chips, or spoon over tacos, nachos, grilled meats, or eggs.

Notes

 
  • Don’t over-blend: A few short pulses give you chunky salsa. Too many and you’ll end up with a smoothie.
  • Use ripe tomatoes: The flavor of the tomato is the backbone here. Off-season? Roma tomatoes are a reliable backup.
  • Always squeeze fresh lime: Bottled lime juice is noticeably flat by comparison. The fresh stuff makes a real difference.
  • Taste before serving: After chilling, give it one more taste. A little extra salt or squeeze of lime can sharpen it up.
  • Drain watery tomatoes: If your tomatoes are very juicy, a quick strain prevents the salsa from turning soupy.
  • Storage: Store in an airtight container in the refrigerator for up to 5 days (stir before serving if any liquid separates), or freeze in a zip-top bag for up to 3 months and thaw overnight in the refrigerator before serving.
     

Nutrition Facts

  • Calories: 11
  • Total Carbohydrate: 2g
  • Dietary Fiber: 1g
  • Total Sugars: 1g
  • Protein: 0g
  • Total Fat: 0g
  • Vitamin C: 6mg
  • Sodium: 68mg
  • Calcium: 8mg
  • Iron: 0mg
  • Potassium: 94mg