Description
This Best Homemade Salsa Ever recipe combines whole tomatoes, diced tomatoes with green chilies, fresh onion, garlic, and jalapeño to create a fresh, flavorful salsa that can be customized from chunky to smooth. Perfect as a dip or topping, it’s quick to prepare and tastes better after resting in the fridge.
Ingredients
Scale
Produce
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 whole jalapeño, quartered and sliced thin
Canned Goods
- 1 can (28 ounce) whole tomatoes with juice
- 2 cans (10 ounce each) Rotel (diced tomatoes and green chilies)
Seasonings
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
Instructions
- Combine Ingredients: Add the whole tomatoes with juice, diced tomatoes and green chilies (Rotel), chopped onion, minced garlic, sliced jalapeño, sugar, and salt into a blender or food processor.
- Pulse to Desired Texture: Pulse the mixture until your preferred consistency is reached—either chunky or smooth—depending on your taste.
- Taste and Adjust Seasoning: Sample the salsa and adjust with additional salt or sugar if necessary to balance the flavors.
- Chill to Meld Flavors: Transfer the salsa to a bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld and intensify before serving.
Notes
- You can customize the heat level by adjusting the amount of jalapeño or removing the seeds to reduce spiciness.
- For a chunkier salsa, pulse less; for a smoother consistency, pulse more.
- Leftover salsa keeps well refrigerated for up to 5 days.
- Use fresh lime juice for extra brightness if desired.
- This salsa pairs well with chips, tacos, grilled meats, or as a topping for scrambled eggs.
