Homemade Salsa Recipe
Another Texas favorite! It's so easy and fresh tasting that you'll never go back to the salsa in a jar again. Homemade Salsa is a great hostess gift...just dress it up in a nice jar!
Prep Time 10 minutes
Total Time 10 minutes
Servings 16 oz.
- 14 1/2 ounce can Rotel Tomatoes or store brand tomatoes with green chiles, drained (regular or mild depending on how spicy you like your salsa!)
- 1/4 cup fresh cilantro
- 1/4 cup red onion finely chopped
- 1 tablespoon fresh lime juice about 2 small limes*
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon salt
Put all ingredients in a food processor and pulse until finely chopped.
Cover and chill overnight.
Serve with tortilla chips.
*if you're in a hurry, just use lime juice from a jar.
While you are on the subject. I’m Mexican and we make salsas I many different ways. The first I was thought was to boil the following tomatoes, chiles, garlic, onion and salt. Remove when the tomatoes skin opens or starts to peel, then drain most of the liquid and blend to the desired texture. For fresh salsa I really like to have a pico de gallo, diced tomato, finely chopped onion, finely sliced chiles, chopped cilantro, lime juice and salt to taste, optional chopped cucumber or avocado.
I’ve never thought about boiling salsa ingredients, but now I’m remembering a delicious Mexican restaurant in Houston that always served a warm salsa. Thanks for sharing!
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