Looking for a great salsa recipe? This one can't be beat!
- 1/2 lime juiced
- 1
- 1 can diced tomatoes (i used hunt's fire-roasted diced tomatoes.)
- 3 tbsp cilantro chopped
- 0.5 cup red onion chopped
- 2 cloves roasted garlic minced (i sauted mine in a tiny amount of butter on the stove
- canned pepper (i used 3/4 of a whole red pepper packed in oil from a 7 oz. jar. you may substitute chipotle pepper in adobo sauce
- 1 pinch cumin pinch of
- 1 tsp salt (or less, if desired)
- restaurant style tortilla chips
- Carbohydrate 21.145855 g
- Cholesterol 0 mg
- Fat 0.63895875 g
- Fiber 4.33656252717972 g
- Protein 3.17212625 g
- Saturated Fat 0.104474375 g
- Serving Size 1 1 recipe (271g)
- Sodium 19.996 mg
- Sugar 16.8092924728203 g
- Trans Fat 0.1956195 g
- Calories 89 calories
Step-by-step
- Put everything (except tortilla chips) into a blender and puree.
- If you like your salsa chunky, you can leave out the cilantro and onions and add them after everything else is blended.
- This is the bare minimum of everything that should be put in.
- Start here, and add things until it tastes the way you like it.
- More chipotle pepper would give more heat and smoky flavor.
- if you really like cilantro, you can always add more.
- Add anything extra in small increments, because you can always add more, but you can't take it out!
- Chill your salsa, and serve it with restaurant style tortilla chips!
- Muy bueno!
- Thanks, Jason for a wonderful salsa!!!
Should the onions go into the machine with the tomatoes or wait until the end? Texture depends entirely on that single decision. Processing all aromatics together yields a smooth, emulsified liquid resembling traditional table sauce, whereas reserving half of the chopped red onion and cilantro creates distinct pockets of crunch.
- Fire-roasted canned tomatoes supply concentrated glutamates that raw fruit often lacks out of season, bypassing the need for long summer ripening.
- Roasted garlic brings a mellow, caramelized sweetness; raw cloves would otherwise dominate the lighter citrus notes.
- Oil-packed peppers introduce a subtle fat component that helps carry fat-soluble capsaicin compounds evenly across the palate.
- Blending creates shearing forces that aerate the mixture, so resting the finished batch in the refrigerator for thirty minutes allows foam to dissipate and flavors to meld.
- Acid from the fresh lime juice brightens the duller canned notes, though it requires precise measurement to avoid overpowering the cumin.
Storage overnight alters the profile noticeably as salt draws moisture from the onions and tomatoes, intensifying the overall heat and garlic undertones by morning. Leftovers kept in an airtight glass container remain vibrant for up to seventy-two hours before the fresh herbs begin to oxidize.
