In many of my posts, I’m sure you’ll see me talk about my love of Mexican food, so here is one of the staples in my house that adds delicious flare to all of our favorite Mexican dishes!
It’s my momma’s salsa!
This is one recipe I know by heart and can make in my sleep. Anytime we are invited to a family gathering or cookout, I’m asked to bring salsa!
This recipe can be edited to make it spicier or milder, based on your taste. If you like your salsa with a spicy kick, use a fresh jalapeño and leave some or all of the seeds from your jalapeño in the mix. If you prefer a milder salsa, you can use a fresh jalapeño but omit the seeds.
If you’re using canned tomatoes, you can use a can of mild diced tomato and green chili and not use a fresh pepper.
This recipe is really versatile and can be made with either canned tomatoes or fresh, depending on what you have on hand. When I made the salsa for our taco bar this weekend, I didn’t have any fresh tomatoes so I used canned tomatoes with green chilis and it turned out wonderfully!
(If you’re using fresh tomatoes, I do recommend peeling them first for a smoother consistency. I have a super easy method I will share in a future post.)
Place all ingredients in a blender or food processor and pulse until the consistency you like! For super chunky salsa, it only takes a few pulses. For picky eaters like my crew, I blend until totally smooth!
I love to make this recipe in bulk and can it and have on hand anytime we like!
Ingredients:
- 1 can of diced tomatoes with green chilis
- 1 can whole peeled tomatoes with juice
- 2 Tbsp minced dried onion
OR
- 3-4 fresh peeled tomatoes
- 1/2 – 1 small fresh jalapeño, depending on how spicy you’d like it
- 3 Tbsp of fresh chopped onion
AND
- 1 Tbsp cilantro or more to taste (I prefer fresh)
- 1 Tbsp whole cumin seed
- 1-2 cloves of garlic, minced
- 1 tsp of garlic salt
- 1/4 tsp salt
- 1 tsp black pepper
- Good squeeze of fresh lime juice, to taste
