We love Mexican food. The one thing that makes an appearance most often is salsa. It goes perfectly with anything – quesadillas, tacos, burritos, enchiladas, salad, tostadas and on and on. Sometimes we even feast on just chips and salsa for dinner.
I can’t remember the last time we’ve purchased salsa from the store. Once you see how simple it can be to make and how superior the taste is to those bottles on the store shelf, I don’t think you’ll go back either! I made this for a cookout a few weeks ago and I had numerous comments on how good the salsa was. Several people even asked for the recipe.
You can have this homemade salsa done in under 5 minutes though I prefer making it ahead of time (even the day before) and letting the flavors develop as it chills in the refrigerator.
I’ve frozen extra salsa before, and even though it doesn’t taste as good as freshly made (and is a little more watery) it still hits the spot. If you are going to be adding it to a recipe and cooking it anyway, I don’t think you’d notice a difference at all.
- 1 can (15 ounces) diced tomatoes
- 1 jalapeno, de-seeded
- 1 clove garlic, peeled
- ¼ onion (I've used red, white, and yellow)
- Cilantro (I love cilantro, so I use lots but adjust to taste)
- Juice from ½-1 lemon (a couple Tablespoons)
- ½-1 teaspoon salt
- ½ -1 teaspoon cumin
- Red Pepper Flakes
- Pour the diced tomatoes into a blender or food processor. Add the de-seeded jalapeno, garlic, onion, cilantro, ½ teaspoons salt and cumin. Squeeze in the juice from half of the lemon.
- Pulse the blender until everything is in small pieces. Taste and adjust salt, cumin, and lemon juice. If you want it spicier, add a few red pepper flakes.
- Refrigerate until serving.
Linking up to these fun parties!