Quick & Easy Homemade Salsa

by Beth on February 24, 2009

My husband and I are big fans of salsa. He’s been known to eat it by the spoonful, and his college roommates like to tease him about a time he ate an entire jar in one sitting. Needless to say, it’s hard to keep enough of it in the house.

This recipe for homemade salsa from Annie’s Eats is delicious and easy to make. With minimal effort, you can create flavorful, restaurant-style salsa at home. Using the food processor simplifies prep work, as you only need to rough chop the vegetables before processing them. I’m also submitting this post to the Tasty Tools: Food Processor blogging event hosted by Joelen’s Culinary Adventures.

My food processor is pretty small, so I had to work on this recipe in two separate batches. I processed the first 8 ingredients, and then removed half of the pureed mixture from the work bowl. Next, I added half of the fresh vegetable and herbs to the food processor, pulsing as instructed. Once the first batch was done, I moved onto the second.

The only jalapenos I could find were on the larger side, so I only used one. Next time, I’ll probably add about 50% more to increase the heat a bit. I opted to drain the diced tomatoes to prevent the salsa from becoming too watery.

The resulting homemade salsa isn’t chunky, but it has noticeable bits of vegetables. It’s is fresh and spicy, but not overwhelmingly so. After serving this to company last night, we have plenty of tasty salsa left over. It’s out mission to finish consuming the batch this week!

My Favorite Salsa
from Annie’s Eats

Yields 4 cups

2 fresh jalapeno peppers, seeded and very coarsely chopped
4 cloves garlic, halved
juice of one lime
1 (28 0z.) can diced tomatoes (drained or not, depending on how much liquid you want in your salsa)
2 tbsp. red wine vinegar
1 tbsp. cumin
1/4 tsp. salt
1/2 tsp. ground cayenne pepper
2 large vine-ripened tomatoes
1/2 sweet yellow onion, coarsely chopped
1/4 cup fresh cilantro

In the bowl of a food processor, combine the jalapenos and garlic. Process until finely chopped. Scrape down the sides of the bowl. Add all other ingredients to the food processor. Pulse in very brief pulses until the vegetables have reached the size you desire (it does not take many pulses so don?t overdo it). Transfer to an airtight container and refrigerate at least 2 hours before serving to allow the flavors to blend.

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