Homemade Salsa Recipe – just scrape it up

This homemade salsa recipe is restaurant quality and only takes minutes to make! Simply puree tomatoes, onion, jalapeño, garlic and cilantro in a food processor and enjoy with fries, tacos, nachos (anything your heart desires, really)! Makes 6 cups or 48 (2 tablespoons) servings.

It’s winter in Michigan. What can I say? It’s my least favorite time of year. The holidays are over, there’s very little sunshine, not to mention it’s cold and snowy outside, making me curl up on the couch with a box of Oreos and read or watch Netflix. It’s to the point where I am Strictly speaking I’m looking forward to the big game on Sunday. (who am I anyway?)

Speaking of big game, do you make fine dining?

I usually skip dinner and just do a few snack apps. Chips and salsa are included. Full disclosure: I’m kind of a snob when it comes to salsa. To me, the salsa in the glass tastes like an excessively chunky pasta sauce *ick*. The only way I can control how thin or thick I want it is by making it myself, and I prefer it fresh without large chunks of onion or tomato.

Besides, homemade is always better.

To make this homemade salsa you will need:

• White Onion – Gives hot onion taste.
• Red onion – Adds a mild, sweeter onion flavor.
• jalapenos – Remove seeds and ribs for more flavor.
• Garlic – Gives a distinct, strong taste.
• whole peeled tomatoes (Canned) – Be sure to buy good quality and basil free.
• kosher salt – Enhances the flavors in the salsa.
• Sugar – Cuts the acidity of the tomatoes.
• coriander – Lends a touch of herbaceous freshness.
• lime juice – Adds fresh and bright citrus flavor.
• diced tomatoes with green chillies (may) – Adds flavor and subtle spiciness.

In a food processor equipped with the blade attachment; add 1/2 each of a roughly chopped red and white onion, 1 to 2 large cloves of roughly chopped garlic, and 1 to 2 jalapeños – this depends on how hot you want it to be. If you don’t want it to be too spicy, remove and discard the seeds and white membrane (aka the ribs) of the jalapeño.

WHY WEAR GLOVES WHEN HANDLING JALAPEÑOS?

I can’t stress enough the importance of wearing gloves when preparing jalapeños, especially with so many of them. Peppers contain capsaicin (which also makes them hot) and this oil is irritating to everything it comes in contact with – skin, eyes, etc.

Secure the lid and pulse until finely chopped.

Next, add 1 (28 ounce) can whole peeled tomatoes, 1 handful cilantro (measure with your heart), squeeze in the juice of 1/2 lime, and season with 1/2 teaspoon kosher salt and sugar.

How to choose the best limes in the store:

My sister once told me: When you’re at the store, squeeze the lime (or lemon) and if it’s soft – not mushy – then it should yield a good amount of juice. If you squeeze it and it’s hard as a rock, just put it back on the vegetable shelf and keep looking.

Reattach the lid and give it a few pulses.

Finally add the diced tomatoes and green chillies. These come in three different heat preferences, from which you can choose between mild, medium and hot.

It only takes a pulse or two to get the perfect (in my opinion) homemade salsa texture. Not too runny and not too thick or lumpy. Season with up to 1/2 teaspoon more salt to taste.

You can either eat it right away or put it in the fridge until ready to serve. To ensure the flavors blend, I would recommend chilling in the fridge for at least 2 hours.

And there you have it preferably Homemade Salsa Ever!

More salsa recipes:

If you feel like it, make your own Salty Lime Tortilla Chips!

Enjoy! And if you try this homemade salsa recipe, let me know! Take a picture and tag me chirp or instagram!