Nothing is better with chips or a Mexican meal than fresh homemade tomato salsa! And salsa recipes are perfect for adjusting the ingredients to meet your own taste.
Make this salsa ahead of time for taking to potlucks, picnics, cookouts or any get-togethers. Keep it on hand for celebrations, too. With New Year’s Eve, Mardi Gras, and the Super Bowl around the corner, this is a good recipe to have.
For this salsa, I combine serrano peppers and jalapeño peppers. You can adjust this any way you’d like: all serranos, all jalapeños, or any portion of each, to add up to three peppers. I like using 1 serrano and 2 jalapeños.
Cilantro is optional in this recipe – people seem to either love it or hate it. I use just a small amount, so the flavor is there, but it isn’t overwhelming. You can omit it completely, of course.
I use yellow onion in this salsa, because I like a milder onion flavor. Some people like the onion “bite.” If that’s you, replace the yellow onion with a white one.
For the tomatoes, Roma tomatoes are good, but any fresh, dark red tomatoes will work. I would avoid using grape or cherry tomatoes, because there is so much more tomato skin involved. This recipe also uses canned diced tomatoes, which are drained. I had a couple of different brands of diced tomatoes on hand and after draining them all, I knew draining them was definitely the way to go. Each can had a different tomato-to-juice ratio, and some of them had about 1/4 cup of juice in the can. From draining three cans, I had an entire cup of tomato juice. That would have made for an awfully soupy salsa! Pop the drained tomato juice into the fridge to use later in a soup or pasta sauce.
This recipe is adapted from 40 Aprons.
You might also like to try these other dips and salsas:
| Prep Time | 10 minutes |
| Servings |
cups
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- 3 cloves garlic peeled
- 1 serrano pepper halved, seeded and cut into 8 pieces
- 2 jalapeño peppers halved, seeded, and each cut into 8 pieces
- 1/4 cup fresh cilantro
- 1/4 to 1/2 yellow onion cut into large chunks
- 1-1/2 cups Roma or other tomatoes cut into large chunks
- 3 14-ounce cans diced tomatoes drained (save reserves to use later in a soup or pasta sauce)
- 1 teaspoon salt
Ingredients
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- Put the garlic, serrano, jalapeños, and cilantro (if using) into a food processor or blender and pulse until the peppers are chopped into small pieces. Be careful not to over process.
- Add the onion, and pulse or blend, then add the fresh tomatoes and blend until the large chunks are chopped up.
- Add the three cans of drained diced tomatoes and blend to reach the desired consistency. Add salt to taste and blend.
- Serve immediately or refrigerate until ready to serve. Will keep in the fridge for up to 1 week.
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