How To Make The Best Homemade Salsa

A fresh salsa comes together with a few ingredients. We recommend you use fresh ingredients as these make the best salsa. Follow along and find the following ingredients:

• Fresh Tomatoes: We suggest you go for the fresh Roma tomatoes. Canned ones work too and they are especially great if you’re making this salsa when tomatoes are out of season.
• Onions: White ones are the way to go! These onions are slightly sweet which offsets the tang from the tomatoes. If you do not like the raw onion taste in your salsa (trust me, neither do I), you can simply soak them in cold water for 10 minutes and squeeze all the water out of the onion. This blunts the onion taste, which then will not overpower your salsa.
• Jalapenos: This one is for the kick. If you don't want any heat, go for some bell peppers. Want something in between? Take a sharp knife and remove the seeds from the jalapenos. Keep the seeds as we might need them later. Find more tips on adjusting the spice level below.
• Garlic: No salsa is complete without garlic. This small root vegetable packs quite a punch. We prefer our salsa quite garlicky which is why we go for 2 cloves but you can adjust the amount as per your preference. Try roasted garlic for more flavor.
• Cilantro: Looking for that classic Mexican flavor? Cilantro is your answer. Some people prefer to avoid cilantro so you can skip it and go with some parsley instead.
• Lime: What you shouldn’t skip on is the lime. This really brightens up your salsa and add a new dimension of flavor.

You can make homemade salsa by two ways. Either use a food processor or a blender to get the job done or simply cut the ingredients finely with your hand.

Here, we are using the food processor.

Ingredients Measurement (Makes 3 cups)

• 4 cups of fresh tomatoes (or 2 cans of roasted tomatoes)
• ⅓ cup of chopped white onion
• 2 cloves of garlic
• 1-2 jalapeno peppers
• ½ cup of chopped cilantro
• 1 large lime
• Salt and pepper to taste

Directions

1. Prep Your Ingredients 

Chop the fresh tomatoes, onion, garlic, and cilantro roughly. A rough chop will do since we are using a food processor later.

Be cautious with the peppers around the eyes, and if possible, get yourself some plastic gloves to protect your hands. Slice the jalapeno along its length and then scoop out its seeds. You can add these seeds later if you feel that your salsa may need more spiciness. Roughly chop the jalapenos and set them aside.

2. Blend The Salsa

Transfer your chopped ingredients to the food processor that is fitted with a blade. Close the lid and pulse the processor in close intervals. We want finely diced salsa, not a puree.

In case you don't own a food processor, you can either make it using a blender or just cut your veggies really fine by hand.

Once you are pleased with the texture your salsa has reached, it is time to add some seasoning.

3. Add the Seasoning 

Season your salsa with a pinch of salt and pepper. Run it through the food processor again to combine well, then transfer the salsa into a large bowl.

Squeeze the large lime over it and let it marinate in the juices for a few minutes. If salsa is too hot then add more tomatoes to mix. If it isn't hot enough then add in the pepper seeds we set aside earlier.

4. Serve

Then serve the salsa with some fresh homemade tortilla chips, on top of burritos, tacos, nachos, or make some tostadas.

• Chipotle Salsa: Try a spicier version by substituting jalapenos with chipotle peppers that have been roasted. Remember that chipotle salsa is coarser in texture and much thicker so blend it in properly. Best served on top of burrito bowls.
• Green Tomato (Tomatillo) Salsa: The next variation is the tomatillo salsa-what some people call salsa verde. This green salsa uses tomatillos in place of Roma tomatoes. These have a slightly tangy flavor compared to the red tomatoes, add a little sugar to balance out the flavors.
• Corn Salsa: Add in kernels of corn to make corn salsa. Boil some until soft and tender but not mushy and add to the mix.

• Use the pulse function on your food processor. Blending the ingredients too much can ruin the texture of your salsa. Keep checking the salsa in short intervals to get your desired texture.
• Always let your salsa sit for a few minutes before serving. You can also place it in the fridge if you like. This resting period allows the flavor to really mix in together.
• Adjust the spice level of your salsa by monitoring how much peppers you are adding to it. Remember you can always add more but can't take back.
• For an authentic Mexican taste, add some cumin powder to your salsa.

There are several ways to use up a fresh cup of salsa. Even though it goes best with Mexican dishes, you can also add them to several other recipes for dinner, lunch and even breakfast.

• Scrambled Eggs: Elevate your scrambled eggs by adding two spoonfuls of salsa on top of your creamy eggs. If you’re really feeling it, you can also drain the liquid off the salsa and add it into the egg mix. You can have it on its own or make a breakfast burrito out of it.
• Burrito Bowls: This one seems obvious. Chipotle burrito bowls are significantly made better by adding some salsa on them.
• Grilled Chicken Breasts: Healthy eating just got a lot more tastier. Take your grilled chicken breasts and top them off with some salsa. You now have more flavor and texture to enhance the overall experience.
• Beef Enchiladas: Jazz up your beef enchiladas by adding salsa on top of the sauce. Or simply add them in the filling to really drive the flavor home.
• Nachos: Classic for a reason. Pile up some freshly made salsa on those nacho chips to make it a party. Serve this on your cookout, football nights or just have it as a dinner for one.

One of the main reasons why homemade salsa is so popular is because you can make it ahead of time. Many even like their salsa better the next day.

When prepared with fresh ingredients, they last up to 5 days. Well-blended salsas will keep for longer as compared to the chunkier ones.

It is because the chunkier salsa has larger pieces of tomatoes and onions which have a higher water content. As a result, you might get a salsa with mushy thick pieces at the end.

Can you freeze salsa?

Yes, you can freeze salsa. When it comes to freezing, cooked salsas are your best bet. These have the lowest water content and thus can be kept in the freezer for a longer time.

In order to freeze salsa, start by selecting an appropriate jar. Make sure the jar is clean. Next, drain the salsa to remove any excess water.

Once that’s done, transfer it into the jar while leaving some space at the top. Store the jar in the fridge away from the door where there is a limited temperature change.

To use, allow the salsa to thaw in the refrigerator before bringing it out. Once it is completely defrosted, open the jar and check the consistency. If it is too thick or separated, blend it for a few seconds before serving.