Salsa in minutes! This super easy restaurant-style salsa is zesty, fresh, and so easy to make. Serve it as a dip with tortilla chips or on tacos and nachos.
Years ago when I first moved to Texas a good friend of mine showed me how to make a quick and easy salsa. The ingredients were tomatoes, onions, garlic, and jalapeños. I’ve taken that basic recipe, added a few more ingredients and it has become the staple salsa recipe in my home.
In This Post
Here's What You Will Need
Fresh Tomatoes
Red Onions
Garlic
Green Chilies
Pickled Jalapeños
Lime Juice
Cilantro
Cumin
Sea Salt
See recipe card for quantities.
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How To Make Salsa
Prep Veggies: Wash and slice tomatoes, place in a bowl and set aside. Peel garlic cloves and discard the outer skin. Using a garlic press, mince the garlic into the bowl with tomatoes. If you don’t have a garlic press, slice the garlic and add to the bowl with the tomatoes. Wash 6 to 8 stems of cilantro and dry in a salad spinner or use a paper towel to pay dry. Gently pull cilantro leaves from the stem, chop, and set aside.
Add ingredients to the food processor: Add all ingredients to the food processor. If you do not have a food processor you can use a blender instead. Just be sure to pulse so you don't end up with juice instead of salsa.
Blend ingredients: Using the pulse setting on your food processor, blend until salsa is your desired consistency. If you don’t have a food processor you can use a blender.
Taste, season and Serve: Using a spoon taste and add more salt as needed. Transfer to a bowl and serve immediately, or refrigerate in a sealed container. Use within 7 days.
Serving Suggestions
If your family is anything like mine, this salsa will become a staple in your home. Not only as a dip with tortillas but it can be enjoyed in so many other ways.
- On tacos
- On taco salad
- On nachos
- On burritos
- On breakfast tacos
Storage
It’s best to store it in an airtight container in the refrigerator. It should last a week.
Top Tip
If your salsa is too watery you can strain half of it to remove some of the liquid. Add the strained salsa with the remaining salsa. If still too watery, strain out more liquid to reach your desired consistency.
FAQ
Grape or Roma tomatoes are a good choice because they have a lower water content which makes them meatier.
Yes, It should last 3 to 4 months if placed in a freezer bag and stored flat. Or you can use a food storage system. I like using the Zwilling Fresh Save Food Storage System (affiliate link). However, freezing may change the texture of the salsa, but it will still be delicious.
Equipment
Ingredients
- 1 lb. grape tomatoes
- 2 cloves of garlic
- ⅓ cup fresh cilantro leaves about 6 to 8 stems
- ½ of red onion coarsely chopped
- ½ cup chopped green chiles
- ½ cup sliced pickled jalapenos
- 1 teaspoon ground cumin
- ½ teaspoon sea salt
- juice of one lime
Instructions
- 1. Prep Fresh Veggies: Wash and sliced tomatoes, place in a bowl and set aside. Peel garlic cloves and discard the outer skin. Using a garlic press, mince the garlic into the bowl with tomatoes. If you don’t have a garlic press, slice the garlic and add to the bowl with the tomatoes. Wash 6 to 8 stems of cilantro and dry in a salad spinner or use a paper towel to pay dry. Gently pull cilantro from stem, set aside.
- 2. Add ingredients to the food processor: Add all ingredients to the food processor.
- 3. Blend ingredients: Using the pulse setting on your food processor, blend until salsa is your desired consistency. If you don’t have a food processor you can use a blender.
- 4. Taste, Season and serve: Using a spoon taste and add more salt as needed.
Notes
Other Salsa and Dip Recipes to Try
Fire-Roasted Corn Pico Style Salsa
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