Salsa

5 from 2 votes

Make salsa anytime with this easy, year-round recipe! Just blend canned tomatoes and a few ingredients, and you’re all set to dive in with your favorite chips.

Prep Time15

Chilling Time (Optional)1

Total Time1 15

Course: Appetizer, Side Dish, Snack

Cuisine: American, Healthy

Keyword: salsa

Servings: servings

Author: Chelsea Lords

Cost: $4.21

Equipment

Large food processor 12-cup

Ingredients

1/2 cup yellow onion or red onion, coarsely chopped
1/3 cup green bell pepper coarsely chopped
2 tablespoons jalapeño coarsely chopped; 1 large pepper, seeds and ribs removed, see note 1
1 tablespoon garlic coarsely chopped, 2 to 3 large cloves
1 (28-ounce) can whole (San Marzano) tomatoes in juice
1 (4-ounce) can diced green chiles
1/2 cup fresh cilantro coarsely chopped, pack in when measuring
1 lime
1 teaspoon granulated sugar
1-1/4 teaspoon fine sea salt see note 2
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1-1/2 tablespoon tomato paste
1/2 tablespoon apple cider vinegar

US - Metric

Instructions

Coarsely chop the onion, pepper, jalapeño (see note 1), and garlic.
Add roughly chopped onion, pepper, jalapeños, and garlic to a large (12-cup) food processor. Include entire can of tomatoes (with sauce), undrained diced green chiles, cilantro, 2 tablespoons lime juice, sugar, salt (see note 2), cumin, pepper, tomato paste, and apple cider vinegar.
Pulse ingredients in food processor until desired consistency is achieved. Less pulsing for chunkier salsa, more for a smoother texture.
Taste and adjust salt, pepper, and lime juice to your liking. Transfer to an airtight container and chill in fridge for about 1 hour before serving, allowing flavors to meld and salsa to cool. Chilling isn’t essential but enhances flavors.

Video

Notes

Note 1: Remove jalapeño seeds and ribs before chopping for salsa. Adjust jalapeño quantity to control heat. Wear gloves when handling jalapeños to avoid capsaicin irritation on skin, eyes, mouth, or nose.

Note 2: Not all salts season the same. I used fine sea salt, but if you’re using table salt, you’ll want to add less. Season slowly and to personal preference.

Nutrition Note: Nutritional information is for approximately 1 cup of salsa per serving.

Store: Store salsa in an airtight container in the fridge for up to 1 week. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge.

Nutrition