Easy Homemade Salsa
Homemade restaurant style salsa! So easy to make and tastes just like it's from your favorite restaurant! Perfect for dipping chips into or spreading all over some tacos.
Servings: 3 cups
- 1 (14.5 oz can) diced tomatoes OR 1 pound fresh tomatoes
- 1 (10 oz can) diced tomatoes with green chiles
- 3 cloves garlic crushed
- ½ onion roughly chopped
- 1 jalapeno deseeded and membranes removed
- ½ tbsp honey
- ½ cup cilantro
- ¼ tsp salt
- Juice from 1/2 lime
Prepare Ingredients: Add the onion, jalapeno, and garlic to the food processor and pulse until chopped up.
Pulse: Add in the tomatoes and continue to pulse until the tomatoes break down and release juices.
Season: Add in honey, salt, 1/2 cup cilantro leaves, and juice of 1/2 lime (start slow with the lime as it can overpower, you can taste and add more if desired)
Blend: Pulse in the processor to desired consistency. Chunky or smooth. Taste and adjust salt, honey, or lime juice as needed.
- Tomatoes: recipe can be made with fresh or canned tomatoes, or use a mixture of the two. The 1 pound of fresh tomatoes will replace using both the cans of diced tomatoes.
- Chile: this recipe is made using jalapeno, removing the seeds and membranes makes for a nice mild salsa. If you personally want more heat add in extra jalapeno or even a Serrano pepper.
- Honey: adding this cuts through the acidity of the tomatoes and gives a smooth flavoring.
- Salt: taste and adjust as needed in this recipe.
- Storage: Store in a sealed container in the refrigerator for up to 5 days.
- Salsa too thin? Simply strain out some of the liquid.
Serving: 11/3 cup | Calories: 25kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 197mg | Potassium: 67mg | Fiber: 1g | Sugar: 4g | Vitamin A: 232IU | Vitamin C: 9mg | Calcium: 13mg | Iron: 1mg