Easy Salsa Recipe
servings
An easy salsa recipe that tastes better than your favorite restaurant version! Serve this homemade chunky salsa with tortilla chips or as a topping for any Mexican dish. Use fresh tomatoes, too, for a fresher taste!
Ingredients
- ½ medium white onion
- 1 jalepeño pepper, stems and seeds removed or substitute 3 tablespoons jarred jalapeños.
- 2 cloves garlic peeled
- 14.5 ounces fire roasted canned tomatoes with garlic or fresh tomatoes. *See Note.
- ½ fresh lime juiced
- ½ teaspoon coarse salt
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- Add the onion, jalapeño and garlic to a food processor. Pulse 5 times, or until you reach a consistency you like.
- Add the remaining ingredients and pulse again to desired consistency. Serve the salsa right away or store in an airtight container in the refrigerator for up to 12 days.
Notes
- Fresh Tomatoes - One 14.5 ounce can of the fire roasted tomatoes is equal to about 1 pound of tomatoes. So you'll need about 4-5 fresh tomatoes.
When I use fresh tomatoes, I often remove most of the pulp and seeds, to eliminate most of the moisture, but feel free to skip. Chop the tomatoes to the desired size depending on how chunky you want it, and then follow the instructions as listed! - This restaurant style salsa tastes even better the second day!
- Enjoy as a dip for chips and veggies, as a topping for tacos, in burritos, or anywhere you love chunky salsa.
Nutrition
Serving: 1serving | Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 300mg | Potassium: 30mg | Fiber: 1g | Sugar: 2g | Vitamin A: 311IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 0.5mg