If there is anything that makes me happy no matter what my mood it’s amazing chips and salsa. I’m not talking about the jarred stuff, though. It has to be a fresh and spicy restaurant style salsa. I definitely choose my restaurants by the quality of their salsa. The hotter the better in my book. There’s absolutely no need to go out to the restaurant though! This recipe for fresh and healthy homemade salsa is so quick and easy that you can make it anytime you get a hankering for something spicy.
In fact, if you plan ahead and plant the right varieties of tomatoes and peppers you can have your own salsa garden and make super fresh homemade salsa at home with only the freshest ingredients. I swear that increases the flavor to over 9000 yum points. (and you don’t have to worry about processed foods, GMOs, or anything else that you might find in the store-bought stuff!)
Restaurant Style Homemade Salsa Recipe
How many times have you bought jarred salsa at the store and found it lacking in flavor? For me, it just can’t compete with a good homemade salsa recipe. Here’s why. When you are chopping and adding your own fresh vegetables you can completely control the level of spices, add-ins, and everything else about your (soon to be) new favorite dipping sauce.
The following recipe is a very basic version of my personal salsa recipe. Feel free to play around with it though. Add in a different type of pepper, take out some of the spice, or even add in a few other spices.
- 4-5 Roma Tomatoes
- 2-3 Jalapeno Peppers
- 1/2 Small Onion
- 3 cloves Fresh Garlic
- 1/2 C Cilantro
- 1/2 -1 tsp coarse salt
- 1 tsp cumin
- Roughly chop tomatoes, peppers, onion, and garlic.
- Chop cilantro, being sure to remove any stems
- Add all ingredients to the food processor or chopper.
- Run until desired consistency
- Grab some chips and enjoy!
This recipe can be altered in so many ways to make it your own! Looking for more spice? Kick up the peppers! Looking for a more smokey taste? Try fire-roasted tomatoes! Alter the garlic, cilantro, or cumin to suit your own taste as well!
I personally store this recipe in mason jars. They tend to last for up to 3-4 weeks unopened. (although if properly canned they could last even longer!)
One thing I wouldn’t change is the use of coarse salt rather than plain table salt. This particular type of salt helps to reach the proper consistency and texture during the combination process.
You can store freshly made salsa in the fridge for about a week. I wouldn’t recommend freezing this recipe as tomatoes just get kind of gross when you freeze them. That might just be a personal preference, but I find they usually just don’t hold up that well to being frozen.
If you would like (and know what you are doing) you can absolutely seal up the salsa by canning them. I think my grandmother still has things in her basement that she canned in the 1940s that still look as good as the day they were put in there. I don’t think I would volunteer to do a taste test, but they look good!
My point is that you will get a much longer life out of your salsa if you can it. According to Healthy Canning, it will last about a year or so. So, I DEFINITELY shouldn’t try the stuff from the ’40s. I wonder if it would give me superpowers. That’s only, like, 70 years old? I remember always looking at them as a kid like I was staring at long lost specimens from some defunct science lab. Even in the ’80s, that stuff was so foreign to me.
You do have to be careful with canning so I would recommend getting a book if you haven’t done it before. It is such a great thing to learn but can be a little dangerous due to harmful bacteria and things that can grow in your food if not done properly. Below are a few great books you can pick up on canning to help get you started!
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