Description
This Homemade Salsa Recipe is a fresh and flavorful dip made with ripe Roma tomatoes, Rotel, and a blend of aromatic spices and herbs. It’s perfect for snacking with chips or as a topping to enhance your favorite Mexican dishes. Made without cooking, this salsa offers a crisp and vibrant taste that’s quick to prepare and deliciously satisfying.
Ingredients
Scale
Vegetables & Herbs
- 1 1/4 pounds Roma tomatoes
- 1 10 ounce can Rotel (diced tomatoes and green chilies)
- 2 green onions, roughly chopped
- 1/3 cup red onion, peeled and roughly chopped
- 1 jalapeno pepper, seeded and roughly chopped
- 1/3 cup fresh cilantro
- 1 large clove garlic, peeled and roughly chopped
Seasonings & Flavorings
- 2 tablespoons fresh squeezed lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/2 teaspoon granulated sugar
- Salt and pepper to taste
Instructions
- Combine Ingredients: Place the Roma tomatoes, Rotel, green onions, red onion, jalapeno, cilantro, and garlic into a food processor. Add the lime juice, chili powder, ground cumin, granulated sugar, salt, and pepper. Pulse the mixture until all ingredients are finely chopped and the salsa reaches your preferred consistency.
- Refrigerate: Transfer the salsa to a covered container and refrigerate for at least 1 hour. This chilling time allows the flavors to meld and intensify.
- Adjust Seasonings and Store: After chilling, taste the salsa and adjust the salt, pepper, or lime juice as needed. Store the salsa in the refrigerator for up to one week, keeping it tightly covered to maintain freshness.
Notes
- You can leave the jalapeno seeds in if you prefer a spicier salsa.
- For a smoother salsa, pulse the mixture longer to achieve a finer texture.
- Use fresh lime juice for the best flavor; bottled lime juice may alter the taste.
- The salsa can be made a day ahead to further develop the flavors.
- This salsa pairs perfectly with tortilla chips, tacos, grilled meats, or as a topping for scrambled eggs.
