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This homemade salsa recipe is the perfect homemade version of a restaurant-style salsa and it takes just minutes to make!
Full of flavor and needing just a handful of ingredients this is the best dip for tortilla chips (with some guacamole of course) and a great topping for tacos!

The Best Homemade Salsa 

I really think the best part of going to a Mexican restaurant is the chips and salsa they serve you when you sit down.  It doesn’t hurt that it’s usually paired with a margarita and great friends…  but really, there is something about that delicious restaurant-style salsa! Honestly, once you learn how to make homemade salsa, you’ll never go back to jarred again!

Ingredients 

Tomatoes, onions, and hints of lime, cilantro, and cumin. That’s literally all you need to whip up a great blender salsa!
I prefer the flavor of canned whole tomatoes and they seem to have a thicker consistency than diced or fresh. 

TO MAKE HOMEMADE SALSA

  1. Add ingredients to a blender or food processor.
  2. Pulse to combine.

That’s it. So easy.

 

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Tips For Perfect Salsa

 Salsa is SO easy to make at home.  Here are a few of my favorite tips to make this recipe perfectly delicious! 

BLENDER/FOOD PROCESSOR 

Use Pulse: I make this in my blender or food processor if you prefer, just pulse to reach desired consistency.  It only takes a few seconds and you don’t want to make it too runny! 

For Thicker Salsa:  If you’d like your salsa to be a little bit thicker, remove some of the juice from your canned tomatoes and set it aside.  You can always add a little bit back in if you’d like.

 FLAVOR 

To Adjust the Spice Level: The seeds/membranes in the jalapenos holds the heat.  For a milder salsa, remove all of the seeds and membranes, for a spicy salsa, leave them in! Replace with green chiles for a milder flavor. 

Allow Flavors to Blend: Once combined, this salsa is best if the flavors have time to blend.  Place in an airtight container or cover with plastic wrap and refrigerate at least 1 hour before serving. 

This homemade salsa will last for about 10 days in the fridge. You can freeze leftovers. 

Did you love this Homemade Salsa? Be sure to leave a rating and a comment below!

 

HOMEMADE SALSA (RESTAURANT STYLE)

This simple homemade salsa recipe requires only 5 minutes to prep and will
keep in the fridge for about 10 days.
Course Appetizer, Dip
Cuisine Mexican
Prep Time 5 minutes
Cook Time 0 minutes
Chill Time 1 hour
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 22
Author: Holly Nilsson

Ingredients

  • 28 ounces whole tomatoes with juice *see note
  • ½ cup cilantro fresh, chopped
  • ¼ cup onion chopped
  • 1 jalapeño chopped
  • ½ lime juiced
  • 1 clove garlic minced
  • ½ teaspoon cumin
  • ¼ teaspoon salt

Instructions

  • Add all ingredients to a food processor (remove ½ cup juice from the tomatoes if desired). Pulse 4-6 times to get desired consistency.
  • Refrigerate 1 hour before serving.

Notes

For a thicker salsa, remove 1/2 cup of the juice from the canned tomatoes before combining ingredients. Diced tomatoes do work in this recipe too.
This homemade salsa will last for about 10 days in the fridge. You can freeze leftovers.

Nutrition

Calories: 22 | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 216mg | Potassium: 199mg | Fiber: 1g | Sugar: 3g | Vitamin A: 202IU | Vitamin C: 13mg | Calcium: 32mg | Iron: 1mg
 

This post first appeared on Spend With Pennies