A vibrant, fresh-tasting salsa that’s ridiculously easy to make. This recipe provides a fantastic base that you can customize to your exact spice preference. Forget store-bought salsa; you’ll never go back after trying this!
Ingredients:
- 1 can (28 ounce) whole tomatoes with juice
- 2 cans (10 ounce) Rotel (diced tomatoes and green chilies)
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 whole jalapeño, quartered and sliced thin (adjust to your spice preference)
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
Preparation:
Step 1: Gather all your ingredients. This makes the process smoother and ensures you don’t forget anything. Open the cans of tomatoes and Rotel. Roughly chop the onion and quarter/thinly slice the jalapeno (remove seeds for a milder salsa). Mince the garlic.
Step 2: Combine all ingredients in a blender or food processor. Gently pour the whole tomatoes with juice into the blender. Add the Rotel (including the liquid), chopped onion, minced garlic, sliced jalapeño, sugar, and salt.
Step 3: Pulse until the salsa reaches your desired texture. If you prefer a chunky salsa, pulse it a few times. For a smoother salsa, pulse for a longer duration, but be careful not to over-process it into a puree.
Step 4: Taste and adjust the seasoning. This is crucial! Taste the salsa and add more salt or sugar to balance the acidity of the tomatoes. A pinch of cumin or lime juice can also brighten the flavor. For added heat, you can add cayenne pepper or more jalapeño.
Step 5: Transfer to a bowl and refrigerate for at least 30 minutes before serving. Refrigeration allows the flavors to meld together, creating a more cohesive and delicious salsa. Longer refrigeration (a few hours or overnight) is even better!
Why You’ll Love This Recipe:
- Incredibly Easy: This salsa comes together in minutes with minimal effort.
- Customizable: You can adjust the heat level and flavors to your liking.
- Fresh Taste: Far superior to anything you can buy in a jar.
- Versatile: Perfect with tortilla chips, tacos, grilled meats, eggs, and more.
- Budget-Friendly: Made with readily available and affordable ingredients.
Serving Suggestions:
- Serve with your favorite tortilla chips for a classic snack.
- Top grilled chicken, steak, or fish with a generous dollop of salsa.
- Add to tacos, burritos, or quesadillas for an extra burst of flavor.
- Use as a topping for scrambled eggs or omelets for a zesty breakfast.
- Serve as a side with Mexican-inspired dishes.
- Garnish with fresh cilantro for a vibrant presentation.
- Offer alongside guacamole and sour cream for a complete appetizer platter.
Tips:
- Spice Level: Adjust the amount of jalapeño (and remove the seeds and membranes) for a milder salsa. Add a pinch of cayenne pepper or a few drops of hot sauce for extra heat.
- Tomato Choice: While the recipe calls for canned whole tomatoes, you can use fresh tomatoes if they are in season. Roma or plum tomatoes work well. If using fresh tomatoes, you’ll need about 2 pounds, peeled and roughly chopped.
- Flavor Boosters: Add a tablespoon of lime juice for a tangy kick. Cumin, smoked paprika, or chili powder can also add depth of flavor.
- Cilantro: Fresh cilantro is a great addition, but add it after pulsing to prevent it from becoming bitter.
- Consistency: If your salsa is too thick, add a tablespoon or two of water to thin it out.
- Storage: Store the salsa in an airtight container in the refrigerator for up to 5 days. The flavor will continue to develop over time.
- Blender vs. Food Processor: A blender will create a smoother salsa, while a food processor will give you a chunkier texture.
Preparation time: 5 minutes Cooking time: 0 minutes Total time: 5 minutes (+ 30 minutes chill time)
Nutritional Information (approximate, per serving):
- Calories: 25
- Protein: 1g
- Sodium: 150mg
(Note: Nutritional information is an estimate and will vary based on specific ingredients and serving size.)
Conclusion:
This “Best Homemade Salsa Ever” recipe is a game-changer. It’s quick, easy, and incredibly versatile. The fresh, vibrant flavors will elevate any dish, and the ability to customize the spice level makes it perfect for everyone. Say goodbye to store-bought salsa and hello to your new favorite homemade version! Enjoy!
Q&A about this Recipe:
Q1: Can I make this salsa without Rotel? I can’t find it at my local store.
- A: Absolutely! If you can’t find Rotel, you can substitute it with a can (10 ounce) of diced tomatoes and a small can (4 ounce) of diced green chilies. You might need to adjust the salt and spices to taste, as the flavor profile might be slightly different. Another option is to use fresh diced tomatoes and add a small amount of finely chopped jalapeño or serrano pepper for the chili component.
Q2: How do I make this salsa mild? My family doesn’t like spicy food.
- A: To make a milder salsa, start by removing the seeds and membranes from the jalapeño, as that’s where most of the heat is concentrated. You can also use a milder pepper, like a poblano, or simply omit the jalapeño altogether and add a pinch of chili powder for flavor without significant heat. Be sure to taste as you go and adjust the spices accordingly.
Q3: Can I use a different type of onion? I don’t have a yellow onion on hand.
- A: Yes, you can definitely substitute with other types of onions. White onion will have a slightly sharper flavor, while red onion will add a bit of sweetness and color. You could even use a few scallions or chives for a milder, more subtle onion flavor. Adjust the amount to taste.
Q4: How long does this salsa last in the refrigerator?
- A: This homemade salsa will typically last for up to 5 days in the refrigerator, stored in an airtight container. The flavors will actually meld and improve over the first day or two. After that, it’s best to use your judgment and discard if it shows any signs of spoilage, like an off smell or appearance.
Q5: Can I freeze this salsa for later use?
- A: While you can freeze this salsa, be aware that the texture may change slightly. The tomatoes might become a bit watery upon thawing. To minimize this, drain off any excess liquid after thawing. For best results, freeze in small portions (e.g., in ice cube trays) so you can thaw only what you need. Use it within a few months for the best quality.
