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Homemade Salsa

This homemade salsa is a fresh and vibrant dip that perfectly complements chips, tacos, and grilled meats, making it an easy and customizable addition to any meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can 28 ounces whole tomatoes with juice
  • 2 cans 10 ounces Rotel (diced tomatoes and green chilies)
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 1 whole jalapeño, quartered and sliced thin
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/2 cup cilantro (or more to taste)
  • 1/2 whole lime, juiced

Method
 

Preparation
  1. In a blender or food processor, add the whole tomatoes with their juice, Rotel, chopped onion, minced garlic, sliced jalapeño, sugar, salt, and ground cumin.
  2. Pulse the mixture a few times until everything is combined to your liking. For a chunkier salsa, pulse less; for a smoother texture, blend it longer.
  3. Next, add 1/2 cup of cilantro and the juice from 1/2 a lime. Pulse again until everything is well mixed.
  4. Taste your salsa and adjust with more salt, lime juice, or cilantro if necessary.
  5. Transfer the salsa to a bowl and let it sit in the refrigerator for at least 1 hour to help the flavors blend.
  6. Serve with tortilla chips or as a topping for your favorite meals.

Notes

Homemade salsa is best enjoyed fresh but can last in the fridge for about 3 to 5 days. For longer storage, freeze it for up to 3 months.