I love homemade salsa. In fact, I struggle with store-bought salsa. Partially because of the unnecessary price tag, but mostly because it’s always a letdown. Especially when I go to any number of Mexican restaurants and they have delicious salasa. It can’t be that hard to make, right? My friend Michelle told me her favorite recipe is Pioneer Woman’s Restaurant Style Salsa. I figured it was a good place to start. And with very few tweeks have come up with my own favorite and simple homemade salsa.
Aye! Aye! Aye!
First things first, here’s the original recipe. If you’re not a huge onion or spice fan, you might be better off sticking to her recipe. If you like it a little spicier, or like the flavor of onions, use mine. They’re almost identical. All I’ve done is triple the garlic, triple the jalapenos and use an entire onion instead of a fourth. I also use an entire teaspoon of sugar instead of a quarter of a teaspoon, and upped the salt to taste. I don’t know how with that many tomatoes she’s able to cut the acidity with any less sugar. Anyway, here’s my revised recipe:
- 1 can (28 Ounce) whole tomatoes with juice
- 2 cans (10 Ounce) diced tomatoes and green chilies
- 1 chopped onion
- 3 cloves garlic, minced
- 3 whole jalapenos, diced
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/2 cup cilantro
- Juice of one lime juice
And all you do is throw all of the ingredients in a food processor and pulse until it’s the chunkiness you desire. This makes a big batch so if you put it in a blender, it might take a few batches. But that’s no big deal, just stir them together in one bowl. Simple, delicious.
Remember, I do a whole onion instead of 1/4 a cup.
Three small (or two large) cloves of garlic
Remnants of lime juice and cilantro. I think every Mexican/TexMex dish is better with lime juice and cilantro!
Don’t forget all of the seasonings. I usually start a little low and season to taste. I also generally end up throwing in black pepper. Probably about 1 tsp.
Someone find chips. Immediately!