Description
This Homemade Salsa combines whole tomatoes, diced tomatoes with green chilies, onion, garlic, and jalapeño to create a vibrant, flavorful condiment. Perfectly seasoned and blended to your preferred texture, this salsa is ideal for dipping, topping, or adding a zesty kick to your favorite dishes.
Ingredients
Scale
Vegetables
- 1 can (28 ounce) whole tomatoes with juice
- 2 cans (10 ounce each) Rotel diced tomatoes and green chilies
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 whole jalapeño, quartered and sliced thin
Seasonings
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
Instructions
- Prepare Ingredients: Gather all the ingredients including canned tomatoes, Rotel, onion, garlic, jalapeño, sugar, and salt to ensure a smooth blending process.
- Combine in Blender or Food Processor: Add the whole tomatoes with juice, Rotel tomatoes and green chilies, chopped onion, minced garlic, and sliced jalapeño to the blender or food processor bowl.
- Pulse to Texture: Pulse the mixture until you reach your desired salsa texture, whether chunky or smooth. Avoid over-processing for chunkier salsa.
- Adjust Seasoning: Taste the salsa and add extra salt or sugar as needed to balance the flavors perfectly.
- Refrigerate: Transfer the salsa into a bowl and refrigerate for at least 30 minutes before serving. This rest time allows the flavors to meld and deepen for a tastier final product.
Notes
- If you prefer a spicier salsa, leave some seeds in the jalapeño when slicing.
- For a milder salsa, remove the jalapeño seeds or substitute with a mild pepper.
- The resting time in the refrigerator enhances the flavor but can be extended up to 24 hours.
- Serve with tortilla chips, tacos, grilled meats, or as a topping for eggs.
- Store leftover salsa in an airtight container in the fridge for up to 5 days.
