Homemade Mexican Tomato Salsa
Bring on the chips! Make this spicy fresh five-ingredient salsa in your food processor or blender. To keep it chunky, use the pulse button. Makes about 1 ¾ cups salsa.
Servings: 8 servings
- 1 clove garlic
- 1 can (14.5-ounce) diced tomatoes, drained (see note)
- 1 or 2 serrano chiles, roughly chopped (see note)
- 1/3 cup white or yellow onion, coarsely chopped
- 1 teaspoon fine sea salt
- 1/4 cup cilantro leaves
With the motor of a clean and dry food processor running, drop whole garlic in through the top feed tube. The blade minces the garlic into tiny bits, as if you had minced it by hand. (see note about blender and garlic)
When the garlic pieces no longer hit the side of the work bowl, stop. Add the fresh or canned tomatoes, chiles, onion, salt, and cilantro. Pulse the on/off button for about 10 seconds. Do not over blend-- you want your salsa chunky!
- Replace the canned tomatoes with 3 large grill-roasted fresh tomatoes.
- Depending on your picante heat preference/tolerance, use one or two chiles and choose whether to keep or remove the seeds and veins.
- No processor? Alternatively, make this salsa in a blender. Coarsely chop the garlic first and throw it in the blender with the rest of the ingredients. Pulse the blender on and off. You may have to scrape down the side once. Do not over blend—keep it chunky!
- Leftover homemade salsa? Not a chance. Though, to keep homemade salsa more than 2 days, cook it in a skillet just a few minutes, with a teaspoon of oil. It will taste more like bottled salsa, which includes citric acid as a preservative.
Calories: 12kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 365mg | Potassium: 106mg | Fiber: 1g | Sugar: 2g | Vitamin A: 101IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 1mg