Description
This vibrant and flavorful salsa recipe combines fresh tomatoes, onion, garlic, and spicy jalapenos, blended with lime juice, cilantro, and seasonings for a perfect dip or topping that’s easy to make and bursting with fresh ingredients.
Ingredients
Units
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
- 15 ounces crushed San Marzano tomatoes (1 can)
- 4.5 ounces diced green chiles, mild, medium, or hot (1 can)
Seasonings and Liquids
- 3 tablespoons fresh lime juice
- 2–3 teaspoons ground cumin
- 2–3 teaspoons sugar (optional)
- 1 1/2 teaspoons salt
Instructions
- Combine Ingredients: Place the fresh tomatoes, onion, garlic, peppers, cilantro, lime juice, 2 teaspoons cumin, 2 teaspoons sugar (if using), and salt in a food processor. Pulse until the contents are finely chopped and well blended.
- Add Canned Tomatoes and Green Chiles: Pour in the crushed San Marzano tomatoes and diced green chiles. Puree the mixture until mostly smooth, scraping down the sides as needed.
- Adjust Seasoning: Taste the salsa and add more cumin and sugar if desired for extra flavor. Blend again briefly to incorporate.
- Chill and Serve: Transfer the salsa to a container, refrigerate until chilled and flavors meld, about 30 minutes, then serve.
Notes
- You can adjust the heat level by choosing milder or hotter peppers according to your preference.
- If you prefer a chunkier salsa, pulse less in the processor or stir in some chopped fresh ingredients after blending.
- This salsa is best served fresh but can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 tablespoon (15g)
- Calories: 8
- Sugar: 0.5g
- Sodium: 30mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 0mg
