Homemade Salsa

Homemade Salsa

My friend Bethany brought this to my house with some (delicious) guacamole and chips. As we all chatted I dug into the guac (obviously). If and when I dunk my chip into salsa it’s for one of two reasons. Either there isn’t any guacamole, or I’ve eaten so much gaucamole that I think to myself, “I should make a healthier choice”. I sampled the salsa and was like, “Whoa! What is this?” She went on to tell me it’s her famous homemade salsa.

Never have I ever made homemade salsa. Seems like a lot of work. In this case, though, the only hard part is washing the blender/food processor when you’re done using it. Seriously. Oh, and remembering to buy the cilantro. I almost entitled this “fresh salsa” but there is no chopping of fresh tomatoes (my least favorite vegetable to chop), mostly just opening of cans. This salsa tastes authentic to me (whatever that means). Its pureed and on the thinner side and it tastes impossibly fresh.

I brought the leftovers to another friend’s house the next day and though we didn’t end up eating it, I got a text later that night, asking for the recipe. It’s that good. If all you’re bringing to a party is chips and salsa, this is an easy way to seem like you put in extra effort without actually putting in that much extra effort. Winning.

Fresh Salsa

Makes about 3 cups

1 (14 oz) can diced tomatoes, drained

1 (10 oz) can original Rotel, drained

1/2 c. diced onion

2 clove garlic, pressed

1 jalapeño pepper, trimmed, membranes and seeds scraped or left in, depending on spice desired

1 tsp. honey

1/2 tsp. salt

1/4 tsp. ground cumin

1/2 c. lightly packed fresh cilantro leaves

Juice of 1 lime

  1. Place all ingredients in a food processor or blender and blend until no larger chunks remain. If not serving immediately, refrigerate until ready to eat.
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