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The Best Salsa Recipe

The Best Salsa Recipe


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Salsa is always a party favorite. Not only can it be used as a spicy dip for tortilla chips, but it can add great flavor and zest to tacos, burgers, and nachos. The best part is that it’s super easy to make at home with only a handful of fresh ingredients.

Fresh salsa or pico de gallo is always a crowd favorite and is best made in the summer months when tomatoes are ripe and at their tastiest peak.

Ingredients

  • 4 large tomatoes or 8 smaller tomatoes
  • 1 to 2 jalapenos, diced, seeds removed for salsa that is less spicy
  • 1/3 Cup chopped cilantro
  • 4 garlic cloves, finely minced
  • 1 white onion, diced
  • ⅓ cup olive oil
  • 1 juicy lime
  • Salt, to taste

The Best Salsa Recipe + Video

Inspired by a local Cincinnati restaurant this is The Best Salsa Recipe out there!It’s heavenly, as fresh as you can get and is a crowd pleaser!

Listen, if you can use a knife you’ve got this salsa recipe whooped up on! I want you to become comfortable in the kitchen if you are new to creating your very own recipes. This one you can’t really mess up!

So there’s this local joint that popped up down the street called Mazunte’s. It’s a legit Mexican restaurant that we just can’t get enough of. If you are in Cincinnati you’ve got to stop by their place on Madison Road. It’s a bit of a hipster spot so flip flops and tshirts are welcome! Now I usually get their blue corn quesadilla…it’s pretty good and a lot of food as it’s served with white rice. I typically get this and end up splitting it with Bubbyboy.

Now, the salsa is off the hook people. It’s one that I’ve been trying to duplicate at home because I just can’t get enough of it. The girls absolutely love it and because we often get our order to go we don’t all get enough of the salsa, some are left complaining they wanted more!

I’m pretty sure I’ve come close to Mazunte’s recipe and is one we munch on throughout the week. Beanies also loves packing this in her lunch with a few tortillas! I also take this salsa recipe down to camp because the longer you let it marinate in the refrigerator the better it becomes!


The Best Salsa in the World

The Best Salsa in the World. Yes, that is a high title to live up to but I seriously believe that this Salsa stands. Oh man, it is delicious! Delicious and addicting. We couldn’t stop eating it, it is that good.

I modeled this salsa after one of my favorite salsas: Chevy’s Salsa! I used to go to Chevy’s just for their salsa and chips. I think the waiters would hate me. The key to this recipe isn’t some fake liquid smoke, it is actually grilling the tomatoes and peppers on a charcoal grill…My mouth is literally watering typing this up.

Delicious Rating: A charcoal grill is the only option for this recipe. Gas will not give it the real smoky taste and liquid smoke is so out of the question. After the grilling it is a super easy recipe, blend it all up and serve! It tastes better (if that is possible) the next day after all the flavors have come together and melded perfectly. I am going to the store right now to buy some more ingredients!


Pico de gallo is so elegantly simple that you hardly need a recipe. But the best version, like all salsa recipes, requires attention to detail. Find firm, ripe tomatoes, seed them, and add plenty of lime juice and salt—not skimping on the chiles.

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Tips For The Best Salsa

Adding the ingredients to the food processor. I suggest adding the garlic, jalapeño and onion first. This ensures that they will all get chopped up evenly and the tomatoes won&rsquot get too soupy.

Adjust to taste. The best thing about homemade salsa is that you can customize it and make it your own. The measurements are just a guide &ndash add more or less of the specific ingredients as you prefer. Start with a small amount of salt and cumin and add more to your preferred taste. Leave out jalapeño seeds, if you&rsquore sensitive to spice and add more jalapeño to add more kick to this recipe. Use lemon or lime. We usually use whichever we have on hand and love both. Start off with a small amount and add more later until the salsa has the flavor you&rsquore going for.

Allow it to sit. Fresh salsa tastes best if you let it sit for at least 20 minutes and up to a day before you plan to serve it, so that the flavors can come together.

My tools. I&rsquove had this Cuisinart food processor (<&ndashaffiliate link) for years and even after many batches of nut butter grinding, it&rsquos still going strong.

Salsa recipe for canning. This recipe works great for canning! Last summer, my husband canned a ton of jars of this salsa and we had fresh garden tomato salsa all through the fall. We bought this canning kit and these large glass jars from Amazon and he watched several YouTube videos for instructions. He kept the recipe the same other than the canning part. In the comments, below, you&rsquoll see that readers have also had success with canning this homemade salsa recipe.


Why You’ll Love this Restaurant Style Salsa Recipe

  • It takes only 10 minutes to make.
  • It tastes as good, if not better, than salsa from a restaurant.
  • You can adjust the spice level, texture and flavors to suit your tastes.

What Tomatoes Are Best for Salsa, Fresh Tomatoes Or Canned Tomatoes?

While I am all for using fresh ingredients whenever possible, I use canned tomatoes in this homemade salsa recipe. Canned tomatoes are available year-round and make this recipe come together quickly. Fresh tomatoes can be too juicy to make a good salsa, and, unless you roast them a bit, could make a less flavorful salsa.

If you have ripe, fresh tomatoes and want to use them in this salsa recipe, I recommend using a combination of fresh and canned. Make sure your fresh tomatoes are firm and a deep red color. Adding canned tomatoes will add depth of flavor to your salsa, especially if you use fire roasted tomatoes – which I highly recommend!

This homemade salsa tastes really fresh, even though it’s made with canned tomatoes. I recommend buying tomatoes in cans that are labeled as BPA-free.


Summertime Salsa

In Mexico, salsas are infinitely complex, emphatically regional, and inherently complementary to the rest of the country’s myriad dishes—more beloved garnish than entire food group. Which is why purists have always been slightly befuddled by the Tex-Mex custom of dipping fried triangles of masa into the stuff and calling it a meal. But we are proudly unabashed in our enthusiasm for chips and salsa (after all, the Legislature declared the combo Texas’s official state snack in 2003) and will pine for the salsas we have known, be they long-lost family recipes or favorite restaurant concoctions, the ones we can never seem to replicate at home (among my colleagues, it’s a collective wistfulness for the peppery red sauce—and many other things—from Austin’s dear, departed Las Manitas).

Good salsas are works of art, a symbiotic commingling of sweet and spicy and tangy, and they can incorporate everything from fruits and beans to dried chiles and toasted spices. But since it’s summer in Texas, and our farmers’ markets are a’flourish with plump, flavorful tomatoes, nose-tingling green chiles, and bright cilantro, a salsa fresca is in order, as good at adorning a taco as it is helping you polish off a bag of tortilla chips.

Summertime Salsa

1 pound ripe tomatoes
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt
1/2 serrano chile, finely chopped (or to taste)
1/4 cup diced white onion
2 tablespoons roughly chopped cilantro
1 garlic clove, peeled and minced

In a food processor, blend the first 3 ingredients into a chunky puree. Stir in the remaining ingredients, season to taste, and serve immediately.


Comments

Aanvi from United States on September 06, 2019:

Homemade salsa is the best. Wonderful recipe. Thanks.

Luke St Clair on May 22, 2019:

Another recipe that I have to try.

Vespa Woolf (author) from Peru, South America on September 15, 2016:

Thank you for taking a peek and for your nice comment, ChitrangadaSharan!

Chitrangada Sharan from New Delhi, India on September 15, 2016:

Congratulations for the well deserved Hubbie award for this hub!

Enjoyed going through your evergreen hub.

Thanks and have a delightful day!

Vespa Woolf (author) from Peru, South America on June 07, 2016:

Jancd, I appreciate you taking the time to review this recipe. I&aposm glad you and your grandson enjoyed it and you plan to make another batch. Enjoy!

Jancd on June 06, 2016:

Tried this recipe today. My grandson LOVED it. I thought it was yummy, too. I liked it even better once it had cooled in the fridge. Will be making it again tomorrow!!

Vespa Woolf (author) from Peru, South America on December 20, 2014:

Strangeaslife, the acidity of lemon juice lifts and freshens the flavor of the salsa. If you&aposre going to can the salsa, it also increases the acidity level which is important for safe canning. Thank you for taking the time to comment.

strangeaslife on December 20, 2014:

I noticed you add the lime after cooking. Is that purely for flavor purposes or could it have something to do with creating unsafe acidity levels?

K. Michelle on October 13, 2014:

The salsa recipe looks delicious, I will definitely try it out!

Vespa Woolf (author) from Peru, South America on October 04, 2014:

Chris Munn, it&aposs so nice to meet someone with Peruvian connections! What a treat that your wife has introduced you to so many Peruvian favorites. I&aposve found that Peruvians are very proud of their cuisine and every region has their own specialties. I&aposm glad you found this salsa recipe. It&aposs simple to prepare and my favorite salsa. Thanks for coming by and leaving a meaningful comment.


Frequently Asked Questions

What tomatoes should I use? Can I use fresh?

The tomatoes you use to make homemade salsa is up to you. If you have access to fresh, ripe tomatoes, use them! We don’t peel the fresh tomatoes, but you can if you’d prefer. If the tomatoes you have access to aren’t the most flavorful, like say the one’s we find in the middle of winter, use canned. I like to use fire roasted canned tomatoes.

How long does the salsa last?

Homemade salsa will last, stored in the refrigerator, for a week (maybe more). Our recipe makes about 3 cups, so we usually have some leftover for adding to salads, tacos and other dishes throughout the week.


How to serve this homemade salsa recipe?

We love it over these recipes as well:

  • Taco Chicken Marinade
  • The Best Crockpot Chicken Tacos Recipe
  • Easy Carne Asada Street Tacos Recipe
  • Quick Skillet Chicken Fajitas
  • Tex Mex Skillet Chicken Recipe

The salsa is just so delicious and you will love it on everything! We do! From snacks to dinner, it is a great recipe and so yummy.

This easy Mango salsa recipe has the perfect combination of sweet and spicy for a delicious salsa.


Watch the video: Classic Salsa