Easy Homemade Salsa is not just for dunking chips. You can put it on almost ANYTHING. Fresh and vibrant, this salsa has a kick and will knock your socks off.
As you can see from the photos below, making salsa is quick and easy. You literally just throw EVERY ingredient in the food processor and pulse. Done in a few secs. Easy peasy.
This post is a recipe revision. I’m updating all my old posts to use proper SEO and to minimize the size of my photos. If I left them all at the large sizes I was using early on, my site would become very bogged down and slow. And that can’t happen if anyone needs a recipe stat! 🙂
I’ve really enjoyed the photography part of blogging. It’s just plain not hard taking pictures of tomatoes and jalapeños – because they don’t wiggle. 🙂 The hard part lies in getting the right light, the right angle, and knowing when you’ve got THE perfect photo of, for instance, SALSA.
If you have a garden, be sure to use your home-grown tomatoes to make homemade salsa. I’ve tried to grow tomatoes in pots a couple of times. One year, I actually got about seven off of one plant. THAT was a big deal. Like I had a party big deal. They usually just burn off as soon as July hits, so I’ve tabled tomato growing for now. Maybe if I tried a garden in the ground, I’d be successful. But then there is setting it up, bringing in dirt, planting, fertilizing, and watering. Lots of water.
The flavors of this easy homemade salsa get better after several hours in the fridge. The two jars I made should last up to one week – if we don’t devour it all before then.
A fresh and vibrant flavored salsa with a spicy kick!
- 6-7 large tomatoes cut in chunks
- 2 whole jalapeños (with seeds) be careful, it's HOT!
- 1/2 medium red onion cut in chunks
- 1/2 cup cilantro loosely packed
- 3 cloves garlic peeled
- 1 lime juiced
- 2 teaspoons cumin
- salt and pepper to taste
Put all ingredients in a food processor. Pulse until you have the right consistency.
Store in 2 jars or an air tight container in the fridge till serving. Lasts up to one week.