How to Make Salsa

If you love chips and salsa, then you’ve gotta check out my homemade salsa recipe. This sauce will be ready in just a couple minutes, so let’s get started.

Prep the Vegetables

First off, we’re going to do just a little bit of prep before we toss everything into the food processor or blender if you’re using that. I’m going to halve these tomatoes—you could also quarter them—just remove the stem part; that’s not delicious. I’m using Roma tomatoes for this; these are reliably good even if tomatoes aren’t in season, but you could definitely use your favorite tomatoes instead. When I get my hands on them, I love using heirloom tomatoes.

I’m using half of a red onion for this—it’s about half of a cup. Cut it in half, remove the base, and then just give it the quickest of chops; that’s good.

Your salsa needs some heat. We’re going to use two jalapeño peppers for this. Again, it’s kind of up to you; these are reliably pretty hot, but you can use very hot peppers if that’s your jive. We’re just taking off the ribs, which have the seeds and kind of the not-delicious part of the pepper.

The last thing I want is a smattering of garlic. My recipe calls for three or four cloves; I’m using five or six—that’s how it feels. Just cut the end off, give it a smash, get the paper off; that’s all you have to do, so easy, no mincing today.

Add Citrus and Herbs

I’m using two limes for this recipe. I love my salsa to be really acidic and bright. Give them a roll really quickly just to release those juices, and I’m going to juice them directly into the processor.

I only use one full bunch of cilantro. I love cilantro in this. Just remove the stems from your cilantro; we’re going to use the leaves.

Choose Your Tomatoes

My mom’s from Mexico, and she and her sisters would always have fresh salsa in the house. This is like a standard red tomato salsa, but you can make so many different kinds.

The thing about tomatoes is they are amazing in the summer, but the rest of the year they’re kind of like “bleh.” I like to use canned tomatoes in my salsa just because, in the wintertime, it’s impossible to find good tomatoes. I’m using whole tomatoes for this, and I’m not going to use the juice; I don’t want the salsa to be too watery. People always think that fresh is better, which is mostly true, but for tomatoes these are packed at the peak ripeness. Don’t throw that juice away—it’s delicious in pastas and everything else.

Blend to Perfect Consistency

If you like your salsa to be on the chunky side, you might want to pulse everything else and then add the tomatoes last. I think I’m going to do that today because I don’t want it to be totally uniform like it’s been puréed.

We’re starting off with the garlic and onion going right into the processor; those jalapeños can go in too. I’m going to give this a really quick pulse head start. Juice of two limes—go all the lime juice in there.

To up the heat, I’m adding half a teaspoon of chili powder, one teaspoon of ground cumin, a sprinkle of salt for contrast, and a little black pepper.

Now it’s time to add those tomatoes in—just plop them right in there—and we’re finishing this recipe off with all that amazing cilantro. Pulse one more time just until you’re at the right consistency; it’s up to you.

Serve and Enjoy

And just like that, it’s done. It’s so easy, and you’re gonna love fresh homemade salsa. You can always change the flavors and make it perfect for you—with no preservatives, fresh ingredients, it’s delicious. Salsa is done and ready to dig in.