Homemade Salsa
Homemade Salsa
Ingredients
Equipment
Method
- This salsa is delicious and quick to make. I usually have all these ingredients on hand. I developed this recipe out of desperation one day. I really didn’t feel like running to the store, but I was craving salsa. I had the tortilla chips but no salsa. I looked in my fridge and my pantry. This is the recipe that I came up with and boy! Eric and I were not disappointed.
- Put all the ingredients into a food processor and pulse till combined. Serve with your favorite chips. Enjoy!
- Note: You can make this spicier by choosing a medium to hot can of diced chiles.
Video
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Let us know how it was!Why these ingredients work (what each one adds)
This homemade salsa is built from pantry items that each play a clear role in the finished flavor and texture. Canned San Marzano-style tomatoes supply concentrated tomato flavor and body without needing to cook fresh tomatoes; draining them first helps keep the salsa from becoming watery. Diced green chiles contribute heat and a mild smoky, tangy note while avoiding extra chopping. Cilantro and lime add bright herbal and acidic lift; onion and garlic provide savory depth and aroma; and kosher salt rounds and enhances all the flavors.
How pulsing controls texture
Pulsing ingredients in a food processor is the recipe’s texture control. Short, infrequent pulses leave more visible pieces of tomato, onion, and chile for a chunkier salsa; more frequent pulses produce a smoother, more blended result. Because the instruction is simply to “pulse till combined,” use visual cues — how much intact tomato and onion you want — to judge when to stop processing.
Watch Dr. J Make Homemade Salsa
Watch Dr. J make Homemade Salsa and see how it comes together.
