I absolutely love salsa, but I have a hard time finding a good brand at the grocery store. I'm not really a fan of beans or peaches or corn or other "strange" ingredients in my salsa. I want some straight up basic but good salsa. The only store brand I've found that's great was at Harris Teeter. If you live near a Harris Teeter, check out their salsa in jars. Pretty dang good...in fact, we brought some home to Colorado with us. Just not enough of it.
Anyway, since I can't find a good salsa, I usually make my own. It's super simple, hardly takes any time, and you can make as much or as little as you need. I make a lot because even as just two people, we go through a lot of it. This is year-round salsa that uses canned tomatoes. My tomatoes still are green, so I haven't had the chance to make this with ours yet this year. It's very easy to substitute fresh tomatoes in the summer. Just know that instead of your salsa being red, it'll be pink. I usually don't measure the ingredients for this--I just add and taste and adjust. So go that route if you're comfortable with it or use my measurements below.
Everyday Salsa Recipe
Yields approximately 3 cups
Print this recipe
Note: If you want to use fresh tomatoes instead of canned, peel approximately 4-6 large tomatoes or up to 10 Roma tomatoes. Cut them into chunks and add them to your food processor or blender. Also, I briefly cook my onion to get rid of the raw onion taste. If you don't have the time or the taste buds, just chop your onion into chunks and throw it into the food processor/blender.
1/2 small white onion
1 tablespoon butter
28 ounce can of diced peeled tomatoes
3 garlic cloves
1 jalapeno, seeded
1/4-1/2 cup cilantro
2 tablespoons lime juice
Salt, to taste
Dice the onion. In a small skillet, melt the butter over medium heat. Add the onion and cook until soft, about 3-5 minutes. Remove from heat.
Add the tomatoes, garlic, jalapeno, cilantro, cooked onion, and lime juice to the bowl of a food processor or a blender. Pulse until smooth. If you like chunky salsa, don't process it as long.
Taste the salsa with a chip and add salt as needed. Store in the refrigerator.
A She Makes and Bakes recipe.
Anyway, since I can't find a good salsa, I usually make my own. It's super simple, hardly takes any time, and you can make as much or as little as you need. I make a lot because even as just two people, we go through a lot of it. This is year-round salsa that uses canned tomatoes. My tomatoes still are green, so I haven't had the chance to make this with ours yet this year. It's very easy to substitute fresh tomatoes in the summer. Just know that instead of your salsa being red, it'll be pink. I usually don't measure the ingredients for this--I just add and taste and adjust. So go that route if you're comfortable with it or use my measurements below.
Everyday Salsa Recipe
Yields approximately 3 cups
Print this recipe
Note: If you want to use fresh tomatoes instead of canned, peel approximately 4-6 large tomatoes or up to 10 Roma tomatoes. Cut them into chunks and add them to your food processor or blender. Also, I briefly cook my onion to get rid of the raw onion taste. If you don't have the time or the taste buds, just chop your onion into chunks and throw it into the food processor/blender.
1/2 small white onion
1 tablespoon butter
28 ounce can of diced peeled tomatoes
3 garlic cloves
1 jalapeno, seeded
1/4-1/2 cup cilantro
2 tablespoons lime juice
Salt, to taste
Dice the onion. In a small skillet, melt the butter over medium heat. Add the onion and cook until soft, about 3-5 minutes. Remove from heat.
Add the tomatoes, garlic, jalapeno, cilantro, cooked onion, and lime juice to the bowl of a food processor or a blender. Pulse until smooth. If you like chunky salsa, don't process it as long.
Taste the salsa with a chip and add salt as needed. Store in the refrigerator.
A She Makes and Bakes recipe.
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