Homemade Salsa
Yield: 10 servings
Calories: 25kcal
Homemade salsa can be made in just minutes so you can skip the store bought versions. This restaurant style salsa combines fire roasted tomatoes, onions, garlic, jalapenos, cilantro and lime juice for a healthy appetizer.
Ingredients
- 1 jalapeño, cut in half lengthwise, steam, seeds and membrane removed
- 2 cloves garlic, unpeeled
- 30 ounces (850 g) diced canned tomatoes, fire-roasted
- ¾ cup (117 g) diced white onions, ½-inch dice
- ½ cup (8 g) cilantro leaves, packed
- 3 tablespoons (45 ml) lime juice
- ¾ teaspoon (2 g) kosher salt
Special Equipment
Instructions
- Heat a small pan over medium-high heat. Add jalapeno skin-side down and unpeeled garlic cloves into the pan.
- Cook jalapeno until lightly blistered and garlic lightly charred, 4 minutes.
- Flip over jalapeno and garlic cloves, and cook another 2 minutes.
- Remove peel from garlic and add to food processor or blender. Add roasted jalapenos to the food processor.
- Drain the tomatoes in a colander to remove the excess liquid from the can.
- Add white onions, tomatoes, cilantro, lime juice, and salt.
- Pulse the salsa about 6 times, scrape down the sides, and taste. Add more salt or lime juice as needed.
- Pulse the salsa an additonal 2 to 4 times, until the desired consistency is acheived.
- Immediately serve.
Notes
- Serving Size: 1/4 cup
- Recipe Yield: 2 1/2 cups
- Store in an airtight container for up to 7 days.
- MAKE IT WHOLE 30: Substitute sea salt for kosher salt.
Nutrition
Calories: 25kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.02g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 240mg | Potassium: 176mg | Fiber: 1g | Sugar: 3g | Vitamin A: 400IU | Vitamin C: 14.9mg | Calcium: 20mg | Iron: 0.5mg
Recipe Link
Recipe Video