Description
This Best Salsa Recipe combines fresh tomatoes, onions, garlic, and jalapenos with canned San Marzano tomatoes and green chiles, balanced with lime juice, cumin, and a touch of sugar for a perfectly flavorful and versatile salsa. It’s quick to prepare using a food processor and ideal for dipping, topping, or adding zest to your favorite dishes.
Ingredients
Scale
Fresh Ingredients
- 4 ripe tomatoes, cored and quartered
- 1 red onion, peeled and quartered
- 3 garlic cloves, peeled
- 3 jalapenos, stemmed and seeded (or substitute habanero or serrano peppers)
- 1/3 cup fresh cilantro
- 3 tablespoons fresh lime juice
Canned Ingredients
- 15 ounces crushed San Marzano tomatoes (1 can)
- 4.5 ounces diced green chiles, mild, medium, or hot (1 can)
Spices and Seasonings
- 2-3 teaspoons ground cumin
- 2-3 teaspoons sugar (optional)
- 1 1/2 teaspoons salt
Instructions
- Combine Ingredients: Place the fresh tomatoes, onion, garlic, jalapenos, cilantro, lime juice, 2 teaspoons of ground cumin, 2 teaspoons of sugar (if using), and salt in a food processor. Pulse the mixture until all ingredients are finely chopped and well combined.
- Add Canned Tomatoes and Green Chiles: Pour in the crushed San Marzano tomatoes and diced green chiles. Continue to puree the mixture until it is mostly smooth, stopping to scrape down the sides of the food processor bowl as necessary.
- Adjust Seasoning: Taste the salsa and adjust seasoning as desired by adding additional cumin and sugar, up to 3 teaspoons each, for extra flavor. Pulse briefly to blend all ingredients thoroughly.
- Chill and Serve: Transfer the salsa into a container and refrigerate it for at least 30 minutes to let the flavors meld. Serve chilled for best taste.
Notes
- You can substitute jalapenos with habanero or serrano peppers if you prefer a spicier salsa.
- Sugar is optional and can be adjusted based on your taste preference to balance acidity.
- Use fresh lime juice for the freshest flavor.
- If you prefer chunkier salsa, pulse less when blending.
- Store homemade salsa in the refrigerator and consume within 5-7 days for optimal freshness.
