I’m finally sharing my fresh homemade salsa recipe. My husband and I are both quite picky when it comes to what we consider to be good salsa. This homemade salsa recipe has the 2-out-of-2 seal of approval!
This is a juicy, slightly tangy and most importantly – fresh – salsa. However, it is very mild, because, well, I’m a bit of a wimp when it comes to my heat tolerance. If you prefer spicy salsa you can use jalapeno peppers instead of the canned green chilles, but I can’t tell you how much to use if making this substitution since it isn’t something I do myself.
A few notes:
I used a very small amount of cilantro. I personally prefer a bit more, but my husband isn’t a fan of cilantro, so the amount in this salsa recipe was our middle ground. If you are adding more cilantro, I recommend you measure the cilantro after it’s been minced so you have more control over the amount you’re adding to the recipe. Cilantro can quickly become overpowering, so work your way up to the desired amount rather than adding it in all at once.
This recipe makes a liquidy, juicy salsa. If you prefer less liquid in your salsa, with a more Pico de Gallo consistency, simply drain it before storing.
- 2 lbs roma tomatoes
- 1 lime juice from one lime
- 1/2 onion medium sized
- 7 oz green chilis
- 1/2 tsp cilantro fresh, minced
- 1/2 tsp tomato paste
- 1 tbsp water
- Roughly chop tomatoes and onions, mince fresh cilantro. Then place in food processor.
- Add tomato paste, undrained can of green chilis, water, salt, pepper and juice from one lime into food processor.
- Pulse until consistency is reached.