Description
Best Homemade Salsa Ever
Ingredients
1 can (28 oz) whole tomatoes with juice
2 cans (10 oz) Rotel diced tomatoes
¼ cup finely diced onion
1 garlic clove, minced
½ cup fresh cilantro, chopped
1 small jalapeño, chopped
1 tbsp lime juice
½ tsp salt
½ tsp cumin
Instructions
Blend all ingredients to your desired consistency.
Taste and season with extra lime or salt.
Refrigerate for 30 minutes to develop flavors.
Serve with tortilla chips or grilled meat.
#FlavorPacked #SalsaAddict #MexicanInspired
Step-by-Step Guide
Follow these detailed instructions for perfect salsa every time. First, drain the juice from the 28 oz can of whole tomatoes into your blender. Add the whole tomatoes and the two cans of Rotel (do not drain these). This controls the final thickness. Next, add the finely diced onion, minced garlic, chopped cilantro, and chopped jalapeño (remove seeds for less heat). Pour in the lime juice, salt, and cumin. Pulse the blender in short bursts until you reach your preferred consistency—chunky or smooth. Transfer the salsa to a bowl, taste, and adjust seasoning with more salt or lime juice if needed. Finally, cover and refrigerate for at least 30 minutes to allow the flavors to meld beautifully.
Serving Suggestions
This versatile salsa is more than just a chip dip. Serve it as a vibrant topping for grilled chicken, fish, or steak. Spoon it over scrambled eggs or breakfast tacos for a morning kick. It makes an excellent addition to burrito bowls, nachos, and quesadillas. For a quick appetizer, mix a few tablespoons into softened cream cheese for a delicious spread.
How-to Summary
In short: Combine one 28 oz can of whole tomatoes (juice reserved), two 10 oz cans of undrained Rotel, ¼ cup onion, 1 minced garlic clove, ½ cup cilantro, 1 chopped jalapeño, 1 tbsp lime juice, ½ tsp salt, and ½ tsp cumin in a blender. Pulse to desired consistency, season to taste, and chill for 30 minutes before serving.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes, but for the best flavor and consistency, use about 2 lbs of ripe Roma tomatoes. You may need to add a splash of water or tomato juice when blending.
How long does this salsa last in the fridge?
Stored in an airtight container, it will keep well for 5-7 days. The flavors often improve after the first day.
How can I make the salsa less spicy?
Completely remove the seeds and white membranes from the jalapeño before chopping. You can also start with half a jalapeño and add more after tasting.
Can I freeze this salsa?
Yes, it freezes well for up to 3 months. Thaw in the refrigerator overnight. Note that the texture of the fresh tomatoes and cilantro may soften slightly.
What can I substitute for cilantro?
If you dislike cilantro, fresh parsley or a teaspoon of dried oregano are good alternatives, though the flavor profile will change.
Common Mistakes to Avoid
- Over-blending: Pulse the ingredients instead of running the blender continuously to avoid a watery puree.
- Skipping the chill time: The 30-minute rest is crucial for the flavors to combine.
- Using pre-chopped garlic from a jar: Fresh minced garlic provides a brighter, sharper flavor.
- Not tasting and adjusting: Always taste after blending and adjust salt, lime, or heat to your preference.
Conclusion
This homemade salsa recipe delivers a perfect balance of tangy, spicy, and fresh flavors that far surpasses any store-bought version. Its simplicity is its strength, requiring minimal effort for maximum taste. By following the step-by-step guide and avoiding common pitfalls, you can consistently create a crowd-pleasing dip or condiment. Give it a try and discover why it truly is the best homemade salsa ever.
