Prep time: 5 mins | Ready in 5 mins | Servings: 14
This is an extra fresh and delicious homemade salsa that you can make in just five minutes! A versatile recipe with lots of substitution options. Incredibly easy and quick to make, you’ll never need another salsa recipe ever again! It’s a staple at home, so I make sure to never run out of this fantastic salsa.
Ingredients
1 1/4 pounds ripe Roma tomatoes (about 5 – 6)
1 (14.5 ounces) can petite diced tomatoes
2 green onions, ends trimmed, chopped into thirds
1/3 c. chopped red onion (about 1/4 of a medium)
1 jalapeno pepper, seeded and roughly chopped
1/3 c. fresh cilantro (about a handful)
1 large clove garlic, roughly chopped
2 tablespoons fresh lime juice
1/2 teaspoon chilli powder
1/4 teaspoon ground cumin
1/2 teaspoon granulated sugar (optional)
Salt and pepper to taste
How to make Homemade Salsa
Step 1: In a food processor, place all the ingredients (Roma tomatoes, petite tomatoes, green onions, red onion, jalapeno pepper, fresh cilantro, garlic, fresh lime juice, chilli powder, ground cumin, sugar, and salt & pepper). Blend in 1-second burst until finely chopped.
Step 2: Serve right away with tortilla chips. I always store this in the fridge for a couple of hours before serving for best results. You can even store this in the fridge for up to a week.
Notes:
For this recipe, make sure to only use the best quality tomatoes or your salsa will lack in flavour.
You can also use canned diced tomatoes with mild green chilis, or canned fire-roasted tomatoes if desired.
Omit the green onions and use only about 3/4 cup red onion (or 1/2 of a medium onion) for a slightly stronger onion flavour.
For spicy salsa, you can leave the seeds or use Serrano peppers. If desired, you can swap a couple of canned chipotle peppers with some adobo sauce for the jalapeno for a spicier option.
You can try to add half bell pepper or a poblano or Anaheim pepper. They’re a delicious addition, too!
Add a little tomato juice or tomato sauce if you want thinner salsa.
Nutrition Facts:
Amount Per Serving: Calories 20 | Sodium 41mg 2% | Potassium 189mg 5% | Carbohydrates 4g 1% | Fiber 1g 4% | Sugar 2g 2% | Vitamin A 480IU 10% | Vitamin C 10.7mg 13% | Calcium 16mg 2% | Iron 0.5mg 3%
Ingredients
- 1 1/4 pounds ripe Roma tomatoes (about 5 - 6)
- 1 (14.5 ounces) can petite diced tomatoes
- 2 green onions, ends trimmed, chopped into thirds
- 1/3 c. chopped red onion (about 1/4 of a medium)
- 1 jalapeno pepper, seeded and roughly chopped
- 1/3 c. fresh cilantro (about a handful)
- 1 large clove garlic, roughly chopped
- 2 tablespoons fresh lime juice
- 1/2 teaspoon chilli powder
- 1/4 teaspoon ground cumin
- 1/2 teaspoon granulated sugar (optional)
- Salt and pepper to taste
Instructions
Step 1: In a food processor, place all the ingredients (Roma tomatoes, petite tomatoes, green onions, red onion, jalapeno pepper, fresh cilantro, garlic, fresh lime juice, chilli powder, ground cumin, sugar, and salt & pepper). Blend in 1-second burst until finely chopped.
Step 2: Serve right away with tortilla chips. I always store this in the fridge for a couple of hours before serving for best results. You can even store this in the fridge for up to a week.
Notes
For this recipe, make sure to only use the best quality tomatoes or your salsa will lack in flavour. You can also use canned diced tomatoes with mild green chilis, or canned fire-roasted tomatoes if desired. Omit the green onions and use only about 3/4 cup red onion (or 1/2 of a medium onion) for a slightly stronger onion flavour. For spicy salsa, you can leave the seeds or use Serrano peppers. If desired, you can swap a couple of canned chipotle peppers with some adobo sauce for the jalapeno for a spicier option. You can try to add half bell pepper or a poblano or Anaheim pepper. They’re a delicious addition, too! Add a little tomato juice or tomato sauce if you want thinner salsa.
