Fresh? Check. Healthy? Check. Tasty? Check. Look no further for your new favorite Homemade Salsa Recipe – perfect as a dip for tortilla chips or topping for your favorite burrito.
When you dip a salty tortilla chip into a fresh, zingy salsa, you may not realize you’re enjoying a dip that has been around for centuries! First developed by the ancient Aztec, Mayan, and Incan cooks of Central and South America, salsa is now one of the most popular condiments and dips throughout Western culture. Originally, familiar ingredients like chili peppers, tomatoes, beans, and herbs were mixed together to form a salsa (or sauce, as it’s translated in both Spanish and Italian), adding zest to the main attraction. Especially in what is now Mexico, different regions became known for their salsas and it gradually became not only a topping but a standalone dip.
This salsa recipe is an example of a salsa roja, or red salsa. It’s closest to what you might enjoy in a typical Mexican restaurant, but with a boosted freshness factor, as you’re making it from all raw ingredients in your own kitchen. The balance of the fresh tomatoes, onion, garlic, and chili pepper is refreshing and so tasty, and can be whipped up for an impressive appetizer when you need one. Or, treat yourself and just make it to enjoy on your next Taco Tuesday at home.
And with no dairy, gluten, or meat, this is an appetizer that has wide appeal for your next social gathering-vibe check: amazing!
Ingredients
- 4 medium ripe Tomatoes
- 1 small red onion
- 1 Sprig fresh cilantro
- 2 cloves Garlic
- 1 tbsp Lime Juice
- 1 small red chili
- Pinch of cumin
- Pinch of Sea salt and black pepper
How to Make // The Steps
Step 1: Cut the Tomatoes in half and remove the seeds. Chop the red onions and the garlic cloves.
Step 2: Combine all ingredients in a blender or food processor and pulse until you get a chunky consistency. Season with cumin, sea salt, and black pepper.
Step 3: Chill the salsa for at least 1 hour in the fridge or overnight. Serve the homemade salsa with nachos and garnish with coriander leaves.
Top Tips For a Perfect Homemade Salsa
Even if you’re making this salsa in the dead of winter, use fresh tomatoes over canned! Most grocery stores offer Roma, Plum, or Vine-ripened tomatoes year-round. Just avoid cherry tomatoes, which aren’t the right consistency for salsa.
Save time and your hands – use a manual chopper, blender (sparingly), or food processor to chop the seeded tomatoes, onion, and garlic. Once you have the ingredients in your food processor or chopper of choice, process gradually; you don’t want to puree the ingredients, and this way you can get whatever level of chunkiness you want in your final product.
And most importantly, let the salsa sit for up to an hour to let the flavors mingle and marry. In the refrigerator is best, but room temp works as well.
FAQs
If you didn’t remove the seeds and pulp from the tomatoes beforehand, it can make for a watery consistency. Take the time to remove as much of it as you can before chopping.
In this recipe, a serrano, cayenne, or tabasco pepper works well. Jalapeno is another option. Just remember, the seeds of the pepper are what make it spicy, so if you want to tone down the heat, carefully remove them and discard.
Not necessary, but tossing in fresh corn kernels or finely diced green bell pepper will add color and crunch.
Serving Suggestions
Grab a bag of salted tortilla chips and get dipping! Any kind of tortilla chip works, but the ones shaped like scoops are nicely shaped to get maximum salsa loaded on each bite. Homemade Salsa is also a tasty topping on your favorite burrito, taco, or quesadilla. If you’re using your salsa as an appetizer, a nice pairing is my Cowboy Caviar Dip, which is also delicious with chips. Or, if you need a main dish to go along with your chips and salsa, check out the Spicy Corn and Bacon Macaroni and Cheese for a creamy complement.
Make Ahead and How to Store
Best scenario for your homemade salsa is to make it, store it, and then serve it about an hour later. Your salsa can also be made a day ahead, kept chilled, and still taste great. For leftovers, to keep the flavors fresh, just store in an airtight container in the refrigerator for up to 5 days.
The Best Homemade Salsa Recipe
Ingredients
- 4 medium ripe Tomatoes
- 1 small red onion
- 1 Sprig fresh cilantro
- 2 cloves Garlic
- 1 tbsp Lime Juice
- 1 small red chili
- Pinch of cumin
- Pinch of Sea salt and black pepper
Instructions
- Cut the Tomatoes in half and remove the seeds. Chop the red onions and the garlic cloves.
- Combine all ingredients in a blender or food processor and pulse until you get a chunky consistency. Season with cumin, sea salt, and black pepper.
- Chill the salsa for at least 1 hour in the fridge or overnight. Serve the homemade salsa with nachos and garnish with coriander leaves. Enjoy!
Nutrition
