Ingredients (~12 servings)
- 1/4 medium white onion, coarsely chopped
- 1/4 medium red onion, coarsely chopped
- 1 jalapeño, chopped (seeds and ribs removed for less heat)
- 1 clove garlic, smashed and roughly chopped
- 1 can (14 oz) whole peeled tomatoes
- 1/4 tsp kosher salt (plus more to taste)
- 1/4 tsp sugar
- Small handful cilantro leaves
- 1/4 lime, juiced
- 1 can (7 oz) diced tomatoes with green chilies
Pulse the Aromatics in Your Food Processor
In the bowl of your food processor fitted with the blade attachment, add the chopped white onion, red onion, jalapeño and garlic.
Pulse ~4-5 times to finely chop everything; you want small pieces but not a paste.
Add the Tomatoes and Seasonings
Add the can of whole peeled tomatoes including their juices, cilantro, sugar, salt and lime juice to the processor.
Pulse ~3-4 times – you’ll see the tomatoes break down and the mixture start to look like actual salsa.
The cilantro will get chopped up and distributed throughout.
Finish with the Diced Tomatoes and Green Chilies
Add the can of diced tomatoes with green chilies and secure the lid.
Give it ~2-3 more pulses until you hit your desired consistency – I like mine with some texture, not completely smooth.
Taste and add another 1/4 tsp salt if needed; most salsas need more salt than you think.
Let the Flavors Marry
You can serve this immediately, but it’s honestly way better after sitting in the fridge for ~2 hours or overnight.
The flavors blend together and the salt draws out more juice from the tomatoes, making it taste more balanced.
This keeps in the fridge for ~5-7 days and actually improves with time.
Homemade Restaurant-Style Salsa
Ingredients
Ingredients (~12 servings)
- 1/4 medium white onion coarsely chopped
- 1/4 medium red onion coarsely chopped
- 1 jalapeño seeds and ribs removed for less heat, chopped
- 1 clove garlic smashed and roughly chopped
- 1 can whole peeled tomatoes 14 oz
- 1/4 tsp kosher salt plus more to taste
- 1/4 tsp sugar
- Small handful cilantro leaves
- 1/4 lime juiced
- 1 can diced tomatoes with green chilies 7 oz
Instructions
- Add 1/4 medium white onion, 1/4 medium red onion, 1 jalapeño, and 1 clove garlic to food processor.
- Pulse 4-5 times until finely chopped.
- Add 1 can (14 oz) whole peeled tomatoes with juices, 1/4 tsp kosher salt, 1/4 tsp sugar, small handful cilantro leaves, and juice of 1/4 lime.
- Pulse 3-4 times until tomatoes break down.
- Add 1 can (7 oz) diced tomatoes with green chilies.
- Pulse 2-3 times to desired consistency.
- Taste and add more salt if needed.
- Refrigerate 2 hours or overnight before serving.
