Do you want a quick and easy, homemade salsa recipe? Well look no further!
This is our ‘go to’ recipe when we are looking to prepare fresh salsa in minutes with the ingredients straight from our garden.
Don’t worry, if you don’t have a garden, you can find these simple ingredients at your local farmer’s market or grocery store.
This homemade salsa combines the flavors of fresh produce and spices to create a magnificent, chunky salsa that can be used for dipping with tortilla chips or as an addition to your favorite recipes.
And the best part of all – it only takes minutes to prepare! However, if you are looking for a big batch salsa for canning we have the perfect recipe for that as well!
How To Make Fresh Homemade Salsa
Whenever we make salsa, pasta sauce or pizza sauce we always use paste tomatoes. You will often see these labeled as Roma or San Marzano tomatoes.
However, you can use just about any variety of tomato for this recipe. The only difference will be the consistency.
Larger, slicing tomatoes have a higher water content. Therefore your homemade salsa will be a little thinner as compared to when making it with paste tomatoes.
And of course, if you have an abundance of cherry tomatoes, it is okay to use them as well.
But no matter what type of tomatoes that you choose to use for your homemade salsa, be sure to squeeze out the majority of the juice and seeds.
Then roughly chop your tomatoes and place them in a food processor. We use our Hamilton Beach Duo Food Processor constantly during the summer.
Pulse the tomatoes a few times so that they are diced, but still remain thick and chunky.
Then add the remaining ingredients and pulse a few more times to combine.
Serve immediately or refrigerate for up to 5 days.
Mary and Jim
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Making Homemade Salsa is quite easy to do. With just a few basic ingredients and a food processor or blender you can make fresh salsa in your own kitchen!
- 10 Roma / Paste Tomatoes / Diced
- 2/3 cup onion diced
- 2 garlic cloves minced
- 1 tsp cumin
- 1/2 cup cilantro
- the juice of 1 lime
- 1/2 tsp salt
- 1 jalapeno pepper diced
- 1 poblano pepper diced
- optional 1/2 tsp sugar
Wash and dry the tomatoes. Cut them in half and squeeze out the juice and seeds. They don’t have to come completely out, as long as you get the majority your salsa won’t be too runny.
Place the tomatoes in a food processor. Pulse 4-6 times until the tomatoes reach a thick and chunky consistency.
Place all remaining ingredients into the food processor with the tomatoes.
Pulse 3-5 times until well combined, but still chunky.
Eat it right away or place in the fridge for an hour to allow the flavors to meld even more.
This can be stored in the fridge for up to 5 days.
Recipe courtesy of Old World Garden Farms