Fresh Homemade Salsa is full of fresh tomatoes, onions, cilantro, spices, and is tangy, spicy and great on chips, burgers, crudites, whatever.
Fresh Homemade Salsa is a must-have in our house for holiday weekends – fresh ingredients, especially tomatoes, cilantro and jalapenos really do make a difference. This particular recipe is one of my all-time favorites for the exceptional flavor and consistency.
You’ll notice this recipe has about 2 cups of fresh tomatoes but also uses a can of tomatoes – San Marzano, to be exact San Marzano is a variety of tomato, not a brand. They are most often from Italy and are a type of plum tomato that much longer than ordinary plum tomatoes, roughly 4 inches or so. They are canned along with their sauce and have a tangy, robust flavor. So you can substitute another canned and peeled tomato, but you’ll get more flavor with San Marzanos.
Also note the sugar is optional. I found it definitely enhances the flavor, but this salsa is also very good without it.
This is a very easy recipe – essentially just dumping ingredients into a food processor and pureeing it. Then you might want to tweak the seasonings, adding more salt and cumin to taste. This keeps well for 1 to 2 weeks, but probably won’t last that long as it’s a super easy way to enhance meat, potatoes, chips, veggies, whatever. Hope you enjoy this!
- 4 ripe medium tomatoes, coarsely chopped (2 cups)
- 1 cup coarsely chopped onion, about 1 medium
- 3 garlic cloves, peeled
- 1 medium jalapeno, stemmed and seeded
- ½ cup fresh cilantro
- 3 tbsp fresh lime juice
- 2½ tsp cumin
- 1½ teaspoons salt
- 15 oz can San Marzano tomatoes
- 4 oz diced green chiles,medium, or hot
- 2-3 teaspoons sugar (optional)
- Place the fresh tomatoes, onion, garlic, jalapenos, cilantro, lime juice, cumin, and salt in a food processor. Pulse until the contents are fine and well blended.
- Pour in the canned tomatoes and green chiles, then puree until somewhat smooth. Taste, then add more cumin and sugar if desired.
- Refrigerate until ready to serve.
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