Delicious Restaurant-Style Salsa
Bright, fresh, and ready in 10 minutes. This restaurant-style homemade salsa is better than anything that comes in a jar and works with everything
Servings 4 cups of salsa
Calories 45kcal
Ingredients
- 4 large ripe tomatoes quartered
- ½ red onion roughly chopped
- 2-3 cloves garlic peeled
- 1-2 jalapeño peppers seeds and ribs removed, roughly chopped (adjust to taste)
- ¼ cup fresh cilantro stems included
- 1 Juice of lime
- ½ teaspoon ground cumin
- ½ teaspoon salt or add to taste
- ¼ teaspoon black pepper
- ½ teaspoon sugar optional, to balance acidity
Instructions
- Attach the food processor's chopping blade. Place the quartered tomatoes, roughly chopped red onion, peeled garlic cloves, chopped jalapeño peppers, fresh cilantro, lime juice, ground cumin, salt, black pepper, and sugar (if using) into the processor.
- Pulse the food processor in short bursts until the ingredients are finely chopped. Be cautious not to over-process; you want the salsa to retain some texture. Some prefer a chunkier salsa, while others like it smoother.
- After blending, taste the salsa and adjust the seasoning as needed. Add more salt, lime juice, or sugar to balance the flavors.
- Transfer the salsa to a bowl, cover it, and refrigerate for at least an hour before serving. This allows the flavors to meld.
Notes
- Control the Heat: Adjust the amount of jalapeño peppers based on your spice preference.
- Cilantro Stems: Including the cilantro stems in the food processor adds flavor and reduces waste.
- Consistency Control: For a chunkier salsa, pulse the ingredients fewer times; for a smoother texture, blend a bit longer.
Nutrition
Calories: 45kcal | Carbohydrates: 9.8g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 301.6mg | Potassium: 477.8mg | Fiber: 2.6g | Sugar: 6g | Vitamin A: 1625.7IU | Vitamin C: 30.9mg | Calcium: 28.3mg | Iron: 0.8mg