I made some salsa yesterday in honor of Cinco de Mayo and I was totally pleased with the result. I’d never made it before and couldn’t believe how easy it was. If you are looking for an “authentic” recipe- I don’t really know what one should tasted like. If you are looking to make something completely from scratch, this isn’t it. This is a quick and easy recipe that yields the kind of salsa that I love. Salsa can be made in an infinite number of ways and people definitely have their preferences. My particular taste has been influenced by a) growing up in Texas and eating a lot of Mexican food b) working at a Tex-Mex restaurant through college that was famous for its salsa c) being married to a man who consumes salsa like it’s water. I buy a jar of it practically every time I visit the grocery store because D polishes one off every few days. From now on, I think I’ll just make this instead; better yet, I’ll send D to this blog entry and he can make it himself. This recipe makes around four cups of salsa for just a few dollars.
It may seem like there a lot of ingredients when you glance at the list, but they’re pretty basic and you may even have many of them in your kitchen already.
Very little prep time is involved: open a can, chop a few things up , measure a few spices (or just guesstimate if you’re not the measuring type). I removed all of the seeds from the jalapeno because I’m wimpy like that. If you like more of a kick, leave em in.
Put everything into a food processor. Since mine is so small, I processed the tomatoes in two batches.
And then mixed everything together in a big bowl. Blend your salsa to whatever consistency you desire. I pureed mine because chunky salsa isn’t my thing. If you don’t have a food processor, you can use a regular blender or an immersion blender instead. I added the onions last because they tend to get pulverized easily and I didn’t want them to overwhelm everything else. Some people chop them up finely and mixed them in after everything else has been blended.
I loved it. D loved it. I hope you love it, too.
This recipe is highly customizable to suit your tastes. You can adjust heat (D likes his a little spicier so I added some green Tabasco), add more garlic if you’re a garlic lover, play around with different spices, change the consistency, etc. and really make it your own.
Making salsa is cheap, healthy (if you don’t dunk too many greasy chips into it) and you don’t even have to turn on the oven/stove, which is good because it’s warming up out there…although this would be amazing with roasted garlic/onions/jalapenos.
Easy Homemade Salsa
adapted from The Pioneer Woman
yields somewhere around 4 cups of salsa
- 28 oz can plum tomatoes (and their juices)
- 1 clove garlic, chopped
- fresh cilantro (I used 3 frozen cubes that were condensed into 1 tsp each)
- 2 tablespoons chopped onion
- 1 whole jalapeno, chopped (for a milder sauce, remove the seeds and membranes and/or reduce the amount of jalapeno)
- 1/8 tsp sugar
- 1/8 tsp ground cumin
- 1/8 tsp salt
- juice from 1/2 lime
Place all ingredients in a food processor, blender, or deep bowl (if using an immersion blender) and puree until ingredients are mixed and desired consistency is reached.
Notes: As I mentioned above, you may need to split the tomatoes into batches depending on the size of your blending device. I add the onions last so that they don’t become so pulverized. If you prefer a chunkier salsa, just pulse the ingredients a few times and then mix everything by hand to make sure the flavors are fully incorporated.