When friends say they literally “drank the salsa from the jar”, or the “ENTIRE JAR of salsa was gone in about 30 seconds” you know it’s good. Like, award winning good! It’s the first salsa I ever truly became addicted too- a little taco shop in my college town gave me the recipe and guys! It’s THE BEST. and quite simple. Once you try this Salsa Fresca Recipe you’ll never go back.
HOW TO MAKE FRESH SALSA
First off, I LOVE to make my salsa in a blender. It makes in just a matter am minutes and I can control the chunkiness/smoothness I desire. You can also use a food processor or even hand chop everything! What makes this recipe so good is it’s ingredients- you can change how chunky or smooth you like it and it’ll still be bursting with perfect flavor.
WHAT INGREDIENTS DO YOU NEED FOR FRESCA SALSA?
- GREAT quality canned tomato
- of course, tomatoes!
WHAT KIND OF TOMATOES ARE BEST FOR SALSA?
You want two things from a tomato for the ULTIMATE salsa. Let’s face it- the shining ingredient is the tomato! if you pick bland unripe tomatoes your salsa will not be as flavorful no matter what recipe you make. So pick wisely.
I also look for tomatoes that are more meaty, less watery like a Roma tomatoes. However, sometimes roma look more yellow than red, if that is the case then pick the best looking tomatoes in your grocery store. Perhaps “tomatoes on the vine” or “heirloom” tomatoes.
HOW TO MAKE SALSA IN YOUR BLENDER
I like to start with ingredients I won’t want to bite into with huge chunks- like onion, jalapeño and garlic. Add those plus your cilantro, lime juice (you need some liquid down there)!
Add your canned tomatoes. Canned tomatoes add a whole different tomato addition to your salsa! It makes your salsa more rich and flavorful! don’t skimp on this! I like to add the tomatoes at this stage because it adds additional liquid to help blend the veggies below.
WHAT KIND OF CANNED TOMATOES DO I BUY?
Just like picking the right fresh tomato is important so is picking the best quality of canned tomatoes! Some of my favorites are Trader Joe’s or Centos- look for deep red tomatoes with rich flavor and sauce. You can also sub regular canned tomatoes for a fire roasted!
Plus or blend ingredients till they are minced. You want these ingredients to be chopped very small-it helps the flavor to spread throughout the entire salsa.
Quarter your tomatoes and throw them in the blender. This is where the chunkiness is ALL UP TO YOU. Pulse (do not blend) the tomatoes into the rest of the salsa.
For chunkier salsa do shorter and less pulses. For thinner salsa do longer pluses and more, until all large chunks are gone.
Stir in lots of salt and even more lime juice if you desire! The more the salsa sits the better it becomes because the flavors infuse themselves with each other!
HOW LONG DOES SALSA LAST IN THE REFRIGERATOR?
Salsa should be stored in an airtight container in the refrigerator. It will keep in for 2 weeks!
A fresh and zingy salsa made from scratch. Use this salsa as a dip with chips or on any Mexican dish!
Fresh Salsa, Homemade Salsa
Servings: 6 cups
Calories: 129 kcal
best quality or fire roasted
juice of two limes
fresh ground pepper to taste
In a food processor or blender place onion, cilantro, garlic, and seeded jalapeño. Chop until very small but not mushed.
Add can of tomatoes and quartered Roma tomatoes. Pulse until slightly chunky.
Add salt, lime and pepper. Stir and taste test with salt. At this point the salsa will taste a little more like canned tomatoes than a salsa. The flavors need to sit and marry together.
Allow salsa to sit, in fridge for a few hours, even over night in an air tight container.
If you are serving salsa with in the hour, then leave the salsa at room temperature, stirring every 5-10 minutes until serving time.
Yields 4-5 cups
Always choose the best quailty tomatoes and canned tomatoes. Your fresh tomatoes pick ones that are on the "meatier" side.
Amount Per Serving
% Daily Value*
Vitamin A 1680IU34%
Vitamin C 79.1mg96%
* Percent Daily Values are based on a 2000 calorie diet.