WHAT INGREDIENTS ARE IN SALSA?
All salsas start with a tomato base. Then some onions, peppers and garlic are added and can be left as chunky as you wish. Some people prefer watered down salsa while others prefer a chunkier version. That’s entirely up to you.
If you’ve never made salsa at home I will tell you that there really is no comparison to the jarred salsas. The flavors are much more vibrant and fresh.
A tip I will pass on is the type of tomatoes you use MATTER. I never realized how much it mattered until I started using San Marzano tomatoes. I kept seeing these tomatoes specifically named in recipes and never took the leap because they are almost twice the price of regular canned tomatoes.
Do it .. it’s worth it
What I like the most about making salsa at home is you can turn up the heat for those who like it HOT or turn it DOWN for the kiddos.
I am not the biggest fan when it comes to cilantro. I get to a point where I’ve had enough, however it is required element when making salsa. If I serve the salsa right after making it I find the cilantro is overpowering (that’s just me…).
However, if I refrigerate it for a few hours the cilantro tends to calm down a little bit. Just a little advice.
Restaurant Style Homemade Salsa
- Yield: 8 servings 1x
Print Recipe
Pin RecipeIngredients
- 1 Cup Organic Onion, roughly chopped
- 1 Cup Organic Bell Pepper (I used red and green)
- 5 cloves Organic Garlic, roughly chopped
- 1 (28 oz) Can Organic Crushed Tomatoes
- 1–2 Chipotle Peppers (from can)
- 1/2 teaspoon pure cane sugar
- 3 Tablespoons Fresh Organic Lime Juice
- Handful of Organic Cilantro or Parsley
- 1 teaspoon sea salt
- 1/4 –1/2 teaspoon freshly ground pepper
Instructions
- Begin by roughly chopping the onions, peppers and garlic
- Place them in a food processor and pulse a few times to break up the larger chunks
- Add the remaining ingredients and pulse a more few times to your desired consistency
- Chill and serve with tortilla chips
Notes
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