Description
This Best Salsa Recipe delivers a vibrant and flavorful blend of fresh and canned tomatoes, garlic, peppers, and spices that come together in minutes. Perfect for dipping or as a condiment, this salsa balances a fresh, tangy, and mildly spicy taste with a smooth texture achieved through pulsing and pureeing in a food processor.
Ingredients
Scale
Fresh Ingredients
- 4 ripe tomatoes, cored and quartered
- 1 red onion, peeled and quartered
- 3 garlic cloves, peeled
- 3 jalapenos, stemmed and seeded (or substitute habanero or serrano peppers)
- 1/3 cup fresh cilantro
- 3 tablespoons fresh lime juice
Canned Ingredients
- 15 ounces crushed San Marzano tomatoes (1 can)
- 4.5 ounces diced green chiles, mild, medium, or hot (1 can)
Spices and Seasonings
- 2-3 teaspoons ground cumin
- 2-3 teaspoons sugar (optional)
- 1 1/2 teaspoons salt
Instructions
- Combine Ingredients: Place the fresh tomatoes, onion, garlic, peppers, cilantro, lime juice, 2 teaspoons cumin, 2 teaspoons sugar (if using), and salt in a food processor. Pulse until the contents are finely chopped and well blended.
- Add Canned Tomatoes and Green Chiles: Pour in the crushed San Marzano tomatoes and diced green chiles. Puree the mixture until mostly smooth, scraping down the sides as needed.
- Adjust Seasoning: Taste the salsa and add more cumin and sugar if desired for extra flavor. Blend again briefly to incorporate.
- Chill and Serve: Transfer the salsa to a container, refrigerate until chilled and flavors meld, about 30 minutes, then serve.
Notes
- Adjust the number of jalapenos or substitute with habanero or serrano peppers to control the heat level.
- Sugar is optional and can be adjusted or omitted based on your sweetness preference.
- Refrigerating the salsa for at least 30 minutes helps the flavors to meld and deepen.
- Use a food processor for best blending results; alternatively, a high-speed blender can be used carefully.
- For a chunkier salsa, pulse fewer times before adding canned tomatoes.
