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.
He eats it by the SPOONful? Try a shovel.
I’ve never made salsa before, but I did this week and used this recipe, and i’m not a Salsa “Connisuer” but this turned out really well. I DID use fire roasted tomatoes, jalapenos in a jar and minced garlic, and Cilantro in a spice jar, so i’m sure if you use all fresh spices it’d be even better, but I don’t think I could share this if it were any better !!! Had to add more salt than what it’s calling for. Over all, I’d probably stick with this one recipe ! You can add more/less to tweek it the way you like ! Served it with Tostitos Scoops ! They hold alot !
Karen – I’m glad you liked the recipe! I think homemade salsa is a lot of fun – it’s a great customizable snack. I like the idea of using jarred items – that way you can always have the ingredients on hand if a homemade salsa craving strikes!
Hi!
I love this salsa; out of every salsa I’ve tried, it’s the best! So I’d love to be able to make it in large batches and can it, but I’ve never canned anything before. How well would this translate to canning?
Thanks!
Caroline – I’ve never tried canning, so I can’t give you any advice. I do know that acidity is important in preserving canned food properly, so you’ll probably need to do some detailed research. If you do can this, I’d love to hear how it turns out!
I just made this for a second time. This is the best salsa i’ve ever had. Thank you so much for the recipe. I know i’ll be using it for a looong time!