Homemade Salsa Recipe

This fresh Salsa Recipe is a cinch to make, contains no additives or preservatives, and tastes so much better than jarred salsa at a fraction of the cost.

Course Appetizer, side

Cuisine Mexican, Tex-Mex

Keyword a recipe for homemade salsa, best homemade salsa recipe, homemade salsa recipe, homemade salsa recipes, how to make homemade salsa recipe, recipe for homemade salsa

Prep Time 15

Total Time 15

Servings servings

Calories 12kcal

Author Beth Pierce

Ingredients

5 large Roma tomatoes
1 medium yellow onion, quartered
3 cloves garlic
1 jalapeno, stem removed
¼ cup cilantro
1 lime, juiced
¼ teaspoon cumin
¼ teaspoon smoked paprika
1-2 pinches ground cayenne
½ teaspoon salt
½ teaspoon freshly ground black pepper

Instructions

Bring a large pot of water to a boil. Score the the non-stem ends of the tomatoes. Carefully add to the boiling water for 60 seconds. Plunge them into an ice bath to stop the cooking process. Once chilled, dry the tomatoes and peel the skins with your fingers.
Add the onion and garlic to a food processor fitted with a chopping blade. Pulse a couple of times.
Add the jalapeno to the food processor and pulse several times.
Add the cilantro, lime juice, cumin, paprika, cayenne pepper, salt, black pepper, and tomatoes. Pulse a few more times until the desired texture is reached.

Notes

Store the salsa in an airtight container in the refrigerator for up to 4 days.

Nutrition