Basic Table Salsa Recipe

Ingredients

• 28 oz can of fire-roasted tomatoes
• 1 medium yellow onion, peeled and quartered
• 3 jalapeño peppers, or 8 serrano peppers, stems removed and halved
• 4 cloves of garlic, peeled
• ~1 cup fresh cilantro
• Juice of 2 limes
• 1 teaspoon sea salt
• 1/2 teaspoon ground cumin

Blend It All Up

In your blender or food processor, add the salt and garlic cloves first. Pulse a few times until the garlic breaks down – this distributes the garlic better than dumping it in whole.

Add everything else – tomatoes, onion, peppers, cilantro, lime juice, and cumin.

Blend to whatever texture you want. I like mine somewhere between chunky and smooth – maybe 10-15 pulses. Some people like it completely smooth, others want big chunks. Your salsa, your call.

Let It Rest

Pour into a container and refrigerate for at least 4 hours.

The flavors really meld together as it sits. It’s edible right away but way better after resting – the onion mellows out and everything comes together.

This keeps for about a week in the fridge. Use it on everything – tacos, scrambled eggs, grilled chicken, or just demolish it with tortilla chips or pile it on tacos, burritos, whatever you’re making.

Basic Table Salsa

This is the salsa I make when I'm sick of paying $5 for the good stuff at the store. Takes about 5 minutes to throw together and tastes better than anything in a jar. I always have a batch in the fridge for tacos, eggs, or just eating with chips when I'm hungry.

Pin Recipe Print Recipe

Prep Time: 10 minutes mins

Chill Time: 4 minutes mins

Total Time: 14 minutes mins

Ingredients

• ▢ 28 oz can of fire-roasted tomatoes
• ▢ 1 medium yellow onion peeled and quartered
• ▢ 3 jalapeño peppers or 8 serrano peppers, stems removed and halved
• ▢ 4 cloves of garlic peeled
• ▢ ~1 cup fresh cilantro
• ▢ Juice of 2 limes
• ▢ 1 teaspoon sea salt
• ▢ 1/2 teaspoon ground cumin

Instructions

• Pulse garlic and salt in blender until roughly chopped.
• Add tomatoes, onion, jalapeños, cilantro, lime juice, and cumin.
• Pulse 10-15 times for medium texture, or blend until desired consistency.
• Transfer to container and refrigerate at least 4 hours before serving.
• Keeps 1 week refrigerated.