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Homemade Salsa

5 from 5 votes
Published on 11/20/2023 by Umamiology
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This Homemade Salsa is tangy, spicy with the just the right amount of sourness from fresh lime. It’s way better than your store-bought jar of salsa and rivals even the best, freshly made restaurant-style salsa.

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In my 14 years of living in Austin, Texas – I’ve had some of the best salsa made in the country. Tex-Mex is a real thing – and this style of Mexican food just can’t be beat anywhere, and that includes salsa.

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While I’ve moved away from the Lone Star State over the years, my homemade salsa recipe pays homage to that style of Tex-Mex flavoring, with fresh tomato flavors, robust cilantro accents and just the right mix of garlic and spices.

The Ingredients for Homemade Salsa

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  • 12 Campari Tomatoes (or 9 Roma Tomatoes)
  • 1/2 Onion
  • 1/2 bundle Cilantro
  • 1 Jalapeño
  • 3 Limes
  • 4 cloves Garlic
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 dash Cumin

The Equipment Needed

Prepare Your Ingredients

This salsa recipe is pretty straight forward – it involves your prepped vegetables and your food processor.

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Start off by roughly peeling & chopping your onion into small blocks that you can fit into your food processor.

Next you’ll want to peel your garlic cloves, quarter your jalapeño pepper and roughly dice your cilantro.

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Then chop your limes and have them ready to squeeze, and if you’re using Roma tomatoes for this recipe, chop them into a manageable size, to fit into your food processor (if using Campari tomatoes – most food processors will be able to fit them whole).

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Craft Your Salsa

Combine your onion, garlic, cilantro, jalapeño, and tomatoes in your food processor and blend on medium speed until you’ve reached a fine liquid consistency. (Blend in phases if you can’t fit all of the ingredients into your food processor at once.)

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Then squeeze in your limes, and add your salt, pepper and cumin and blend once more until all ingredients are incorporated.

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Pour out your salsa in a serving bowl and serve with chips.

Enjoy by itself or as a condiment on many different foods!

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Homemade Salsa

5 from 5 votes
This Homemade Salsa is tangy, spicy with the just the right amount of sourness from fresh lime. It's way better than your store-bought jar of salsa and rivals the best, freshly made restaurant-style salsa.
Author: Umamiology
Servings: 6
Prep Time: 12 minutes
Total Time: 12 minutes
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Ingredients 

  • 12 Campari Tomatoes, (or 9 Roma tomatoes)
  • 1/2 Onion
  • 1/2 bundle Cilantro
  • 1 Jalapeno
  • 3 Limes
  • 4 cloves Garlic
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 dash Cumin

Instructions 

Prepare Your Ingredients

  • This salsa recipe is pretty straight forward – it involves your prepped vegetables and your food processor.
  • Start off by roughly peeling & chopping your onion into small blocks that you can fit into your food processor.
  • Next you'll want to peel your garlic cloves, quarter your jalapeño pepper and roughly dice your cilantro.
  • Then chop your limes and have them ready to squeeze, and if you're using Roma tomatoes for this recipe, chop them into a manageable size, to fit into your food processor (if using Campari tomatoes – most food processors will be able to fit them whole).

Craft Your Salsa

  • Combine your onion, garlic, cilantro, jalapeño, and tomatoes in your food processor and blend on medium speed until you've reached a fine liquid consistency. (Blend in phases if you can't fit all of the ingredients into your food processor at once.)
  • Then squeeze in your limes, and add your salt, pepper and cumin and blend once more until all ingredients are incorporated.
  • Pour out your salsa in a serving bowl and serve with chips.
  • Enjoy by itself or as a condiment on many different foods!

Nutrition

Calories: 20kcalCarbohydrates: 5gProtein: 1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.04gCholesterol: 1mgSodium: 447mgPotassium: 77mgFiber: 1gSugar: 1gVitamin A: 51IUVitamin C: 14mgCalcium: 20mgIron: 0.4mg

*Nutritional information is just an estimate derived by an online calculation tool.

FAQ

Why does Mexican restaurant salsa taste so good?

The most obvious answer is that it is usually freshly made with fresh ingredients. But in my unofficial opinion, restaurant salsa uses a touch more lime in their recipe than normal. That tanginess from the lime gives it that fresh essence that makes it taste so good.

How long does homemade salsa last?

Homemade Salsa can last up to 3 days, if properly stored in the fridge.

Is it easy to make homemade salsa?

Yes, all you need are the right ingredients and a food processor (optional).

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