The Best Homemade Salsa You'll Ever Eat
This recipe for homemade Mexican-style salsa is hands down the best salsa you'll ever eat. Tomatoes and peppers are perfectly charred on the stovetop before they're blended with the other ingredients. So good and simple!
Servings: 15
Ingredients
- 6 medium size vine ripened tomatoes stem removed
- 2 jalapeno peppers
- 1 poblano pepper
- 1 cup green onion diced
- 1 lime juice of
- 1 cup canned diced tomatoes
- 1 cup chopped fresh cilantro
- 2 cloves garlic minced
- 1 tbsp chicken bouillon powder* (or use 1 tsp sea salt + more to taste)
Instructions
- Heat a large skillet to medium high heat. Place tomatoes and peppers in the skillet.
- Continue to saute, rotating the vegetables occasionally, so several sides begin to blister. See photos above. This will take around 20 minutes. Set aside to cool.
- Once cooled, chop off the stems of the peppers, and remove the seeds from the jalapeño (you can also keep some seeds for more heat in your salsa). Cut the vegetables into large pieces.
- Place tomatoes, peppers, onions, lime, and canned tomatoes into a blender and pulse quickly until just mixed (about 5 seconds). Add garlic, cilantro, and bouillon. Pulse for another 15 seconds until well blended but chunky.
- Place in a large bowl and refrigerate until cooled before serving. Serve with your favorite Mexican dish or with chips.
Notes
*Bouillon is a more authentic flavor for Mexican salsa, but sea salt is an additive-free substitution. Start with 1 tsp to taste, then add more if needed.
This recipe tastes better after 24 hours. You can refrigerate for up to 2 weeks.
Nutrition
Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 195mg | Fiber: 1g | Sugar: 2g | Vitamin A: 619IU | Vitamin C: 20mg | Calcium: 19mg | Iron: 1mg