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Easy Fresh Salsa Recipe

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3.8 from 8 reviews

This easy salsa recipe is a homemade alternative to store-bought jars, ready in under 15 minutes. It uses either fresh or fire-roasted canned tomatoes for a smoky depth, and is highly adaptable to your preferred spice level. Perfect for adding fresh, vibrant flavor to your dishes, this salsa keeps well in the fridge for up to a week.

Ingredients

Tomatoes

  • 2 (15oz) cans fire-roasted tomatoes or 4 cups chopped fresh tomatoes (1 ¾ pounds)

Vegetables & Herbs

  • ⅓ cup chopped white or sweet onion
  • 2 medium cloves garlic
  • 1 to 2 medium jalapeño or serrano peppers
  • 1 cup chopped fresh cilantro

Seasonings

  • 1 to 2 medium limes (juice only)
  • ½ teaspoon fine sea salt, plus more to taste

Instructions

  1. Drain Tomatoes: Place the chopped tomatoes in a colander set over a large bowl to drain excess juice. Reserve this juice for thinning the salsa later or to use in soups and other recipes.
  2. Prepare Onions: Cover the chopped onion with cold water in a medium bowl. Let it soak for 10 minutes to mellow the flavor, then drain and rinse under cold water.
  3. Prep Peppers: Depending on your desired heat level, remove the white membrane and seeds from the peppers for mild salsa, leave some for medium heat, or keep them intact for a hot salsa. Use 1 to 2 peppers according to taste.
  4. Chop Garlic: Add the garlic cloves to a blender or food processor and pulse until finely chopped to distribute the garlic flavor evenly.
  5. Combine Ingredients: Scrape down the sides of the blender or food processor, then add the drained tomatoes, rinsed onions, prepared peppers, cilantro, ¼ teaspoon of salt, and juice from half a lime.
  6. Blend to Texture: Pulse the mixture until you reach your desired salsa texture – chunky or smoother. Taste and adjust by adding more salt or lime juice; typically, a total of ¾ teaspoon salt is ideal. If too thick, add some reserved tomato juice to reach the preferred consistency.
  7. Rest for Flavor: For optimal taste, refrigerate the salsa for at least 30 minutes before serving to allow the flavors to meld and deepen.

Notes

  • Can use fresh or canned fire-roasted tomatoes; fire-roasted adds smokiness.
  • Adjust jalapeño/serrano quantity and seed inclusion to control heat.
  • Reserved tomato juice can be stored for up to a week and used for thinning salsa or flavoring soups.
  • Salsa will keep for up to one week refrigerated in an airtight container.
  • Allowing salsa to rest enhances flavor melding.

Find it online: https://miracooking.com/easy-fresh-salsa-recipe/