Quick and Easy Salsa
- PREP 15min
- TOTAL 15min
Skip the store-bought jar and make this salsa from scratch instead. This recipe takes less than 15 minutes to make, is adaptable to your desired spice level, and lasts a week in the fridge. For recipe variations, see our article above.
The recipe below can be used with fresh or canned tomatoes. When using canned tomatoes, we love fire-roasted tomatoes, which add a bit of smokiness to the salsa.
You Will Need
2 (15oz) cans fire-roasted tomatoes or use 4 cups chopped fresh tomatoes (1 ¾ pounds)
1/3 cup chopped white or sweet onion
2 medium cloves garlic
1 to 2 medium jalapeño or serrano peppers
1 cup chopped fresh cilantro
1 to 2 medium limes
1/2 teaspoon fine sea salt, plus more to taste
Directions
1Place the chopped tomatoes in a colander set over a large bowl to drain. Reserve the drained tomato juice for later use (either to thin the salsa or add flavor to soups or other dishes).
2Cover the chopped onion in a medium bowl with cold water. Let it sit for 10 minutes, drain the water, and rinse the onion.
3Prepare the peppers according to your desired spice level. For mild salsa, remove all the white membrane and seeds from inside the pepper. For medium salsa, leave some of the membrane and seeds. If you prefer hot salsa, leave the membrane and seeds intact and use 1 to 2 peppers.
4Add the garlic to a blender or food processor and pulse until finely chopped.
5Scrape down the sides of the blender or food processor, then add the drained tomatoes, drained and rinsed onions, prepared peppers, cilantro, 1/4 teaspoon of salt, and the juice of half a lime.
6Pulse the ingredients until you reach your desired texture. Taste the salsa and season with additional salt or lime juice as needed. (We usually add 3/4 teaspoon of salt in total.) If the salsa it too thick, add a little reserved tomato juice from earlier.
7For the best flavor, allow the salsa to sit in the refrigerator for at least 30 minutes before serving. The flavors will meld and develop over time.
Adam and Joanne's Tips
- Storing: Homemade salsa will last stored in the refrigerator for a week (maybe more).
- The nutrition facts provided below are estimates.