Homemade Salsa
For years, I was a little hesitant about homemade salsa. The restaurant kind is just SO good and any time I tried to recreate it, it was never even close to the real thing. However, my friend, Brian, started making his own and bringing it over and it completely changed my mind! Although I still LOVE the restaurant version, I cannot stomach most jarred salsas now (with the exception of Mateo’s – it is always my go-to salsa out of a jar). When you see how EASY this salsa is to make, you might join the homemade salsa train as well!
Ingredients Needed for Homemade Salsa
Here’s what you’ll need:
- 1 14.5 oz can of Fire Roasted Diced Tomatoes
- 1 28 oz can of Rotel
- 1/2 sweet onion
- 1 tbsp cumin
- 1 tsp cayenne
- Juice from half a lime
- Big handful of basil
- 8-10 slices of jalapeno (I used jarred – start with less if you are using fresh jalapenos)
- Big pinch of salt
- Pepper to taste
Canned vs fresh tomatoes
I like the ease of using canned tomatoes but you can certainly use fresh tomatoes as well! Any kind of tomatoes will do but I usually find Roma tomatoes have a better taste for salsas and sauces. If you really want to get fancy, roast the tomatoes in the oven first. To do this, put your tomatoes and onions on a baking sheet, drizzle with olive oil, salt and pepper, and roast at 400 degrees for about 15 minutes. Let them cool and then add them to your food processor with the other ingredients.
Homemade Salsa
Ingredients
- 14.5 can of Fire Roasted Diced Tomatoes
- 28 oz can of Rotel
- 1/2 sweet onion cut into large chunks
- 1-2 cloves of garlic
- 1 tbsp cumin
- 1 tsp cayenne
- Juice from half a lime
- Big handful of basil
- 8-10 slices of jalapeno I use jarred - start with less if using fresh
- Big pinch of salt
- Black pepper to taste
- A few dashes of hot sauce optional
Instructions
- Add all of the ingredients to a blender or food processor and chop until desired consistency.
- Serve with homemade tortilla chips!
