Everyone loves homemade salsa, there is nothing better than that fresh taste! This version can be made chunky or smooth, hot or mild, everyone can be happy!
Heads up, this is an OLD post from 2014! It desperately needed photo updates so I’m reposting to share with you all! It’s an oldie but super goodie!
Just like whenever I buy granola at the store, whenever I buy salsa I always think how ridiculous it is that I’m purchasing it. I know the ingredients to make it at home are cheap and that it’s easy to do.
Plus, if you have ever had fresh salsa you know it’s totally incomparable to the jarred stuff, but that little jar sitting on the shelf is convenient, and unlike granola, salsa usually comes relatively clean (little preservatives and added crud) right out of the jar. I always forget till I get a taste of fresh salsa how much better it really is than the jarred stuff.
(cilantro is missing from the picture)
The problem is that in our house there is a strong division of heat preference. Mr. Hungry likes his stuff mild and I like mine so hot that it would probably burn permanent holes in most people’s mouths (not kidding).
Yes, sometimes I get concerned that I’m going to induce labor too early by eating spicy foods or the baby will come out with burn marks on his skin from the hotness. I panicked, and then the logical part of my brain tells me “woman get a hold of yourself.” Pregnancy is fun, the unsolicited worrying never stops, does it?
Okay so a few tips about this recipe, you are going to want to put HALF the tomatoes in the food processoralong with the other ingredients. See recipe notes on how to modify to make the recipe hot or mild. Then you’ll want to pulse it about 10 times until it looks like the following picture.
Chunky, but not minced. Then you can add in the rest of the tomatoes and continue to pulse until the desired texture is reached. I left mine super chunky because that’s how we like it. If you over pulse you will have regular salsa instead of chunky, that’s okay to!
If you decide to leave it chunky you may decide to drain some of the extra liquid. I’ve made this recipe about 100 times in my life and the water content always varies depending on how juicy the tomatoes are. If it’s too much liquid then just drain it or blend it all the way!
Again, I’m all about the chunky when it comes to fresh salsa, but you do you!
Remember, you can change the spiciness of this recipe by changing the amount of jalapeno added to the recipe. To amp up the spiciness, even more, you can leave the seeds and veins in the peppers, that will make it extra extra hot.
Easy Homemade Salsa Recipe
Ingredients
- 1/2 red onion
- 6 roma tomatoes
- 2 green onion
- 1-3 tbsp lemon juice
- 1/4 cup cilantro
- 2 jalapenos optional
Instructions
- Cut tomatoes into quarters.
Vitamix Instructions:
- Place red onion, 0-2 jalapeños (deveined and deseeded), cilantro, lemon and six of tomato quarters into the Vitamix.
- In Vitamix: turn to variable speed 1 and then quickly increase to 5, blend for 15 to 20 seconds using the tamper to press the ingredients into the blades.
- Fresh salsa should last 5-7 days stored in an airtight container in the fridge, so eat up!
Food Processor Instructions:
- Place red onion, 0-2 jalapeños (deveined and deseeded), cilantro, lemon and six of tomato quarters into the Vitamix.
- Pulse 10 times until slightly chunky, add in remaining Roma tomato quarters and pulse until combined but still chunky.
- Fresh salsa should last 5-7 days stored in an airtight container in the fridge, so eat up!
Use this salsa recipe with these recipes:
Low Carb Enchilada Casserole Recipe
20 Minute Summer Enchilada Skillet
Don’t forget to pin this recipe for later and follow @hungryhobby on Pinterest for more healthy recipes, nutrition tips, and quick workouts!
Very easy and very tasty,just needed to drain some liquid.
Not real hot just enough .