Easy Homemade Salsa Blend (Printable Version)
A bright blend of fire roasted tomatoes, fresh cilantro, and lime juice for vibrant flavor in minutes.
# Everything You’ll Need:
→ Salsa
01 -
28 oz fire roasted canned tomatoes
02 -
1/2 medium white onion, chopped
03 -
2 fresh jalapeño peppers, seeds optional
04 -
2 garlic cloves
05 -
Juice of 1 lime
06 -
1/3 cup fresh cilantro leaves
07 -
1/2 teaspoon white granulated sugar
08 -
1 teaspoon salt, adjust to taste
09 -
1 teaspoon ground cumin
10 -
1/2 teaspoon chipotle chili powder, adjust to taste
→ Optional Tortilla Chips
11 -
Small taco corn tortillas, cut into quarters
12 -
2 cups cooking oil for frying
# Steps to Cook:
01 -
Combine all salsa ingredients in a blender and pulse a few times until small, coarse chunks form. Avoid over-processing to prevent large pieces of garlic or jalapeño.
02 -
Serve the salsa immediately or transfer to a glass jar with a lid and refrigerate to allow flavors to meld.
03 -
Heat 2 cups of cooking oil in a skillet to 350°F. Fry tortilla quarters a few at a time until golden and crisp, flipping halfway through. Drain on a wire rack lined with paper towels.
04 -
Preheat oven to 350°F. Arrange tortilla quarters in a single layer on a metal baking sheet. Bake for 5 to 6 minutes, flip, then bake an additional 6 to 8 minutes until crisp.
# Extra Suggestions:
01 -
For authentic flavor, fire roasted canned tomatoes are preferred over fresh. If using fresh Roma or San Marzano tomatoes (1.25-1.5 lbs), simmer salsa with a little oil for 15 minutes to develop depth.
02 -
Adjust heat by selecting younger (milder) or older (spicier) jalapeños; removing seeds reduces spiciness. For more heat, substitute or add spicier peppers and extra chili powder or cayenne.
03 -
Store salsa in an airtight container refrigerated up to one week. Freezing is possible but may alter texture after thawing.