Hi, friends! I love Mexican food. Love it. I really never tire of it, so this quick, easy homemade salsa recipe is right up there as one of my favorite recipes. It pairs with anything and is bursting with flavor! This homemade salsa tastes so amazing and fresh, and takes minutes to prep! Rejoice! Try it on tacos with my bulk taco seasoning mix. Serve it as an appetizer with chips. Use it as a healthy option for salad dressing or sauces to spice up your average salad or quinoa bowl, or, heck, who are we kidding here, friends? Just gobble this salsa right up with a spoon!
We are in the very last week of August where it’s not quite fall yet, but not exactly summer either. Most schools are in session, or will be starting after the holiday. Labor Day weekend marks that typical shift where people say one last goodbye to summer and fully embrace fall. But I’m not ready to let go of summer quite yet. My garden and I are still hanging on for a few more weeks of summer love.
We still have garden tomatoes. And while this recipe works year round with any tomatoes you have available, fresh seasonal tomatoes from the garden or farmers market take this recipe to the next level!!
The Five Minute Salsa Prep:
Grab your ingredients and your food processor. Throw 1/2 an onion into your food processor with your jalapeños and give them a few pulses. Next add your quartered tomatoes, cilantro, sea salt, and cumin into your food processor. Juice 1 lime over your ingredients. Now pulse until all ingredients are well mixed and chopped. Approximately,10-15 times. You don’t want your salsa to get too soupy. Now taste. Good, right? Adjust seasonings to taste. Refrigerate and let flavors meld overnight
A note on heat..
The great thing about this recipe is that it’s more of a guide than a hard and fast rule. You can adjust this to suite your own tastes, which I love! You can add more or less jalapeño depending on the level of heat you like. I use 4-5 stemmed jalapeños leaving the seeds for a little heat. For a mild heat, de-seed your jalapeños and cut back to 2 or 3 peppers. For medium, de-seed 1-2 your peppers leaving 2-3 with seeds. Each pepper takes on it’s own level of heat, so remember you can always add more to bump up the heat. Or if your salsa feels too spicy, throw in a few more tomatoes to dilute the flavors.
This recipe has been adapted from Kim’s Cravings. You can find the original here.
- 8-10 Tomatoes of varying sizes
- 1/2 Onion
- 4 Jalapeños (see above note on heat)
- 1/2 Cup Cilantro
- 1 Tbs Minced garlic or 3 garlic cloves
- 2 tsp Cumin
- 1-2 tsp Sea salt (start with 1 and then add more after blending if needed)
- 1 Lime juiced or 3 Tbs lime juice
- Grab your ingredients and your food processor.
- Throw 1/2 an onion and desired number of jalapeños into your food processor.
- Pulse a few times.
- Next add your quartered tomatoes, cilantro, sea salt, and cumin into your food processor.
- Juice 1 lime over your ingredients.
- Now pulse until all ingredients are well mixed and chopped.
- Approximately,10-15 times (You don't want your salsa to get too soupy).
- Adjust seasonings to taste.
- Refrigerate and let flavors meld overnight
What’s your favorite way to serve your salsa? If you liked this recipe, check out my twist on the original banana pepper salsa and bulk taco seasoning for more Mexican flavors. Want more fresh tomato recipes? Peach Caprese Salad and Tomato Basil Noodles are perfect tomato recipes! Enjoy!!
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