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Homemade Salsa

Christina Collins
Christina Collins

Salsa rocks! It’s spicy, tangy, refreshing and bursting with fresh flavor.

Sure, it’s easy to buy a jar from the market, but there is nothing quite like making it fresh, especially in summer when tomatoes and cilantro are easily found fresh and local, or maybe even in your own backyard!

It’s a real treat to kick back in the yard with a cold beer, chips and homemade salsa!

Salsa
Prep Time
30 mins
Total Time
30 mins
 
Course: Appetizer, condiment
Cuisine: Mexican
Servings: 4 people
Ingredients
  • 1 1/4 lbs ripe Roma tomatoes about 5 – 6
  • 1 14.5 oz can petite diced tomatoes*
  • 2 green onions (scallions) ends trimmed, chopped into thirds
  • 1/3 cup chopped onion
  • 1 jalapeno pepper seeded and roughly chopped
  • 1/3 cup fresh cilantro
  • 1 large clove garlic roughly chopped
  • 2 Tbsp fresh lime juice
  • 1/2 tsp chili powder
  • 1/4 tsp ground cumin
  • 1/2 tsp granulated sugar optional / to taste (not need when tomatoes are in season)
  • Salt and pepper to taste
Instructions
  1. With the machine running, drop the garlic and jalapeño through the feed tube to finely chop.

  2. Add the onion, and pulse to chop, about 3 pulses.

  3. Add the remaining ingredients and pulse to chop until desired consistency is reached, about 8 to 10 pulses. You want to make sure the ingredients are chopped, NOT pureed. Texture is key! Taste and adjust seasoning accordingly. Depending on desired consistency, strain salsa to remove excess liquid.

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