Description
This Best Homemade Salsa Ever recipe offers a fresh, zesty blend of whole tomatoes, diced tomatoes with green chilies, onions, garlic, and jalapeños. Perfect for dipping or topping your favorite Mexican dishes, this salsa is easy to prepare in a blender and can be adjusted from chunky to smooth according to your preference.
Ingredients
Scale
Ingredients
- 1 can (28 ounce) whole tomatoes with juice
- 2 cans (10 ounce each) Rotel (diced tomatoes and green chilies)
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 whole jalapeño, quartered and sliced thin
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
Instructions
- Combine Ingredients: Place the whole tomatoes with their juice, diced tomatoes with green chilies, chopped onion, minced garlic, sliced jalapeño, sugar, and salt into a blender or food processor.
- Pulse to Desired Texture: Pulse the ingredients until the salsa reaches your preferred consistency, whether that be chunky or smooth.
- Taste and Adjust Seasoning: Sample the salsa and add additional salt or sugar if needed to balance the flavors.
- Refrigerate Before Serving: Transfer the salsa to a bowl and refrigerate it for at least 30 minutes to allow the flavors to meld together before serving.
Notes
- You can adjust the heat level by adding or removing jalapeños or using milder peppers.
- For a smoky flavor, consider adding a small amount of smoked paprika or char the jalapeño before blending.
- This salsa keeps well refrigerated for up to 5 days.
- If you prefer a chunkier texture, pulse less; for a smoother salsa, blend longer.
