My husband and I eat a lot of Mexican dishes–at LEAST one per week if not more–so we always have salsa on hand. Lately though, we’ve started making our own. I love how you can play around with what flavor you are looking for. I also like that I can make a chunky salsa, or one that is more pureed by using my food processor. I thought I’d share our recipe with you so you can enjoy homemade salsa too.
I start by roughly chopping up 3 Roma tomatoes and 1/2 of a red onion. I also throw in just a few Jalapeno slices, although this is totally optional. We like ours spicy!
You could use any kind of tomato, but I think the Roma’s have a better salsa flavor. I may change my mind once I start getting Mortgage Lifters in my garden this year. We shall see.
I put the chopped pieces of tomato and onion in the food processor and give it a few good pulses. I just want to dice everything up at this point.
Next I add in a handful of Cilantro. You can use how ever much your prefer.
I also sprinkle in some Garlic Powder, Salt, Pepper, and the juice from one lime, and give the mixture another few good pulses until I reach the consistency I’m looking for.
Serve it on Quesadillas, Tacos, Fajitas, or just with some Tortilla Chips!
- 3 Roma Tomatoes, or whichever you prefer
- 1/2 Red Onion
- 2-3 Jalapeno slices, seeds removed (optional for heat)
- Cilantro to taste
- 1/2 tsp Garlic Powder
- Salt and Pepper to taste
- Juice from 1 lime
- Roughly chop tomatoes, onion and jalapeno and add to a food processor.
- Pulse a few times to get the vegetables diced. Add in cilantro and pulse a few more times.
- Next, sprinkle in garlic powder, salt, pepper and lime juice. Pulse until desired consistency is reached.
- Store in refrigerator in airtight container up to one week.
Nutrition InformationServing Size 1 grams
Amount Per Serving Unsaturated Fat 0g