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When I decided I wanted to make my own salsa for the first time, I sifted through literally hundreds of recipes. I tried dozens of recipes. None of them were exactly what I wanted, and I was so disappointed in my salsa-making adventure. For some reason, it didn’t dawn on me to create my own salsa recipe until months later…
This salsa recipe is my version of homemade, restaurant style salsa. It is the combination of dozens of recipes, tweaked to my exact preferences. The best part? You can do the same with my recipe, and I’ve included tips and tricks below to help you create a salsa that suits YOUR tastes.
This recipe is a true labor of love for me and I hope you enjoy it as much as my husband does!
Tips, Tricks, & Shortcuts (hit the arrow to expand/collapse)
Do you love cilantro? Include a full bunch of it, including about half the stems (don’t include the very end of the stems, as some of them can be quite bitter.)
Don’t like cilantro as much as I do? Just tear off some leaves (no stems) and throw them in - as few or as many as you want. Are you obsessed with garlic? I wrote this recipe with one garlic clove, but it’s just never enough for me. Sometimes I include three cloves, sometimes I include an entire head of garlic. You do you, babe! I’ve made this recipe with Roma tomatoes, cherry tomatoes, beefsteak tomatoes, you name it and I’ve tried it. If you want a fresh salsa (similar to pico de gallo) try using fresh tomatoes only. If you don’t actually like tomatoes (like me!) just include fewer fresh tomatoes and focus on the canned tomatoes. That makes it taste more like salsa and less like tomatoes. Onions are my best friend, so I like to include a huge sweet onion or two small yellow onions. If you don’t love onions that much, just use half of a sweet onion or Vidalia onion - your salsa will still taste amazing! (I’ve tried it both ways!) In the mood for a SPICY salsa? Toss in five or six jalapeños, seeds, pith, and all. If you’re looking for a mild version, just use two jalapeños and remove the seeds and pith, using the flesh only. This salsa makes a KILLER guacamole recipe! Just smash a ripe avocado in a bowl and toss in a few spoonfuls of salsa and BAM! You’re all set! This is now the only guac. I’ll eat because it’s just so. dang. good. (Thanks to my husband for discovering this amazing hack!)
Ingredients
1 medium yellow or sweet onion
1 bunch fresh cilantro
2 teaspoons table salt or fine sea salt
2-6 jalapeño peppers, based on spice preference
3 small Roma tomatoes
28 ounce can whole peeled tomatoes, drained
1 clove garlic
1 ½ teaspoons ground cumin
2 teaspoons granulated sugar, optional (counteracts acidity in tomatoes but does not make salsa “sweet”)
Instructions
1. Wash and dry all produce.
2. Drain canned tomatoes in a colander. If any of the tomatoes are full of juice, squish them a bit to release some liquid and drain off.
3. Rough chop veggies:
- Remove tunic and roots from onions and cut into quarters
- Slice off very end of cilantro stems
- Cut stems off jalapeños, deseeding as desired
- Cut tomatoes into large chunks
- Peel garlic cloves
4. Toss all ingredients into a food processor* and pulse on low for 1-2 minutes until everything is at your desired size and consistency.
*If you don’t own a food processor, simply chop all ingredients and toss into a bowl. Let sit overnight so flavors can meld.
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