Homemade Fresh Salsa
This delicious, healthy homemade salsa recipe is great for any occasion. Fresh salsa is basically just blended veggies, so feel free to eat it without feeling guilty. Using fresh tomatoes when they're ripe and in season is best, but canned/boxed tomatoes work great when that's not possible.
This fresh salsa recipe gets better the longer it sits. It's good right away but it's great the next day.
- 1 large clove garlic, grated or finely chopped
- 1 small white onion, peeled and cut into quarters
- 1 large handful fresh cilantro (about 1 cup loosely packed)
- 1 small jalapeño, stemmed and seeded depending on your heat preference (omit for a very mild salsa)
- 1/4 teaspoon lime zest (zest the lime before you juice it)
- The juice of 2 small limes (about 3 tablespoons fresh lime juice)
- 1/2 teaspoon ground cumin powder
- 1/2 teaspoon sea salt
- 1 14-ounce cans or boxes of diced tomatoes (look for no sugar added) or 3 cups roughly chopped fresh tomatoes
1. Add all of the ingredients together (except the tomatoes) to the bowl of a food processor or blender. Pulse 10-15 times to roughly chop all ingredients. If you're using a blender, blend the ingredients on low for 5-10 seconds. Remember to scrape down the sides.
2. Add the tomatoes and pulse them in until they're well incorporated but still chunky with texture. Pulse until your desired texture is reached, which is about 8 pulses.
You can enjoy your salsa right away, or wait a little bit and let it sit. The longer it sits, the better it gets. Store it in an airtight glass container for up to five days in the refrigerator.