Fresh Salsa

Print Recipe

5 from 6 votes

A fresh and zingy salsa made from scratch. Use this salsa as a dip with chips or on any Mexican dish!

Prep Time5

Total Time5

Course: condiment

Cuisine: Mexican

Servings: cups

Calories: 23kcal

Author: Kadee & Desarae

Ingredients

15 oz Can Tomatoes best quality or fire roasted
1 onion
6-8 roma tomatoes
1 bunch Cilantro
1 clove Garlic
1 jalapeno
2 juice of two limes
1 Tablespoon salt
fresh ground pepper to taste

Instructions

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

Video

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Notes

Always choose the best quailty tomatoes and canned tomatoes. Your fresh tomatoes pick ones that are on the "meatier" side.

FAQ's

What kind of onions do I use?

You can use whatever onions you have on hand. Red onion, yellow, sweet, white- you can even sub for green onions. The green onions will not have as strong of a onion flavor as a white or sweet onion.

How do I store this salsa?

Store this salsa in an airtight container in the fridge. It will keep for 7-10 days.

Can fresh salsa be canned?

No, fresh salsa cannot be canned, you need to use a specific canning salsa recipe where you cook the salsa.

Nutrition