This is the best quick and easy recipe for Homemade Salsa with fresh summer produce. It is a vegan delight to serve as an appetizer with chips or as a side with quesadillas and enchiladas.
Summer is upon us and our gardens are getting ready to produce some wonderful tomatoes and jalapenos. The first thing that comes to my mind when I see fresh tomatoes, jalapenos and cilantro is this quick and easy Homemade Salsa. Making the best restaurant kind of salsa at home is so simple and absolutely needs no cooking process.
A good food processor definitely helps to get a great texture in our fresh salsa and also makes it easier on our hands. If I am making a quick small batch, I just chop all the ingredients and call it Pico de gallo. My boys love a good flavorful Homemade Salsa and enjoy it with not just chips, but with many other dishes.
What kind of Tomato to use
Since this Homemade Salsa recipe is heavily tomato based, it is important to use a good quality tomato. I love using Roma tomatoes or some kind of plum tomatoes mainly because of its pulpy texture and less seeds.
There is also one more important kind of tomato that is needed for this recipe to make it just like restaurant and that would be canned/tinned tomatoes. I use diced tomatoes mostly and also try to go in for low sodium or no salt added variety.
Onions and Pepper
I absolutely love using red onions to make this Homemade tomato salsa. That adds a lovely color and flavor. My next choice would be yellow onion.
Jalapenos are very important and they add a lot of flavor in the Homemade Salsa. You could add depending on how hot you like the salsa. I usually add one large one with most of the seeds taken out.
If I am looking to make it a little more spicy, I leave a little seed in the jalapenos. Seeds of the pepper is what carries the heat. If you like spicy salsa, then this Habanero Salsa / Xni Pec Salsa is amazing.
Cilantro is very essential in making a delicious Homemade Salsa. I add a touch more cilantro than normal as I love the flavor. We also need couple of cloves of garlic.
Salt and lemon juice is two other ingredients that we need to make this restaurant kind tomato salsa. You can add both these depending on your taste.
Step by Step Process
There is no cooking involved in this Homemade Salsa recipe. We just have to coarsely chop the ingredients and place it in the food processor bowl. It is helpful if we place the onions, jalapenos and garlic in the bottom of the bowl and then top it with the rest of the ingredients. This ensures that the tomatoes don't get too mushy.
- So we first chop the onion, garlic and jalapenos and place them in the jar. Next goes the coarsely chopped tomatoes.
- Then goes in the cilantro, canned tomato, lemon juice and salt needed.
- Then we run the food processor in short intervals until the ingredients are all chopped up and looks uniform.
- Once the food processor does its job, the Homemade Salsa is ready to serve. You can serve it straight out or chill it for a little while.
What can I serve this Homemade Salsa with
I would absolutely recommend making a big batch of Homemade Salsa with quesadilla or with this Black beans, cheese and rice Chimichangas. If you are looking for a different kind of quesadilla, I would highly recommend trying this Crispy Delicata Squash Quesadillas.
Chips and salsa are just made for each other. Here are some chips that I love and are very easy to make at home.
I also like to have a bean dip or a cheese sauce when I am serving this salsa with chips. Check out these dips to make for your next party.
Expert Tips and FAQ's
- Since this recipe is heavily tomato based, it is important to use a good quality tomato. I love using Roma tomatoes or some kind of plum tomatoes mainly because of its pulpy texture and less seeds.
- There is also one more important kind of tomato that is needed for this recipe to make it just like restaurant and that would be canned/tinned tomatoes.
How long can we store this salsa
This salsa can be stored in the refrigerator for 3-5 days in a well sealed container. I will emphasis again on well sealed container as the smell can seep out if not closed air tight.
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below.
You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan.
You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter
How to make Homemade Salsa
- food processor
- 1 small Red onion or ½ large (coarsely chopped)
- 4 medium Roma / plum tomatoes coarsely chopped
- 1 large Jalapeno seeds removed
- 2 cloves Garlic roughly chopped
- ½ bunch cilantro coarsely chopped
- 1 can Diced tomato 14 oz can
- 1 tsp Salt Or as needed
- 2 TBSP Lemon juice freshly squeezed
- Coarsely chop the onions, tomatoes, garlic and cilantro.
- Make sure to remove the seeds from the jalapenos depending on how spicy you want your salsa.
- Place the chopped ingredients in this order inside the food processor bowl. First goes in the onion, then the jalapeno and then garlic. After this the tomatoes (fresh and canned) aling with cilantro, lemon juice and salt goes inside the bowl.
- Run the food processor in short intervals until the ingredients are well blended.
- Serve the salsa right away or chill for sometime and serve with chips.
How long can we store this salsaThis salsa can be stored in the refrigerator for 3-5 days in a well sealed container. I will emphasis again on well sealed container as the smell can seep out if not closed air tight.
- Using canned / tinned tomato adds a lot of flavor and texture to the salsa.
- Make sure to remove the seeds from the jalapenos to adjust the spice level.
- I love using Roma or plum tomato for the recipe as they have less seeds.
- Salsa can be served right after it is made or can be refrigerated for couple of hours and served chilled.