Best Homemade Salsa Ever (Print version)
Fresh tomato salsa made in 10 minutes with ripe Roma tomatoes, jalapeño, cilantro, and lime. A bright, chunky dip for chips or topper for tacos.
# Ingredients:
01 -
1 1/2 lb (680 g) Roma tomatoes, cored and quartered
02 -
1/2 medium white onion, peeled and roughly chopped
03 -
1 garlic clove, peeled
04 -
1 jalapeño pepper, stemmed and seeded (optional)
05 -
1/2 cup (8 g) fresh cilantro leaves
06 -
2 tablespoons fresh lime juice
07 -
1/2 teaspoon ground cumin
08 -
1/2 teaspoon fine sea salt
09 -
1/4 teaspoon granulated sugar
# Instructions:
01 -
Peel and roughly chop the onion. Stem and seed the jalapeño if you want mild heat. Place the onion, garlic, and jalapeño in a food processor and pulse five or six times until finely chopped.
02 -
Core and quarter the Roma tomatoes. Add them to the food processor and pulse six to eight times until the mixture is chunky with visible tomato pieces. Do not overprocess.
03 -
Add the cilantro, lime juice, cumin, salt, and sugar. Pulse two or three times just to combine. Taste and adjust the salt or lime juice as needed.
04 -
Transfer the salsa to a bowl and let it sit at room temperature for fifteen minutes. The salt will draw out flavorful tomato juices and the flavors will meld together.
# Good to know:
01 -
For the best flavor, serve salsa the same day it is made.
02 -
If the salsa is too thin, strain off excess liquid or stir in a teaspoon of tomato paste.