🌶️ Best Homemade Salsa Ever
Ingredients (makes ~2 cups)
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4–5 ripe medium tomatoes (or 1 can diced tomatoes if fresh not available)
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1 small onion, roughly chopped
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2–3 cloves garlic
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1–2 jalapeños (adjust for heat), seeds removed for milder salsa
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½ cup fresh cilantro, chopped
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Juice of 1 lime
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½ tsp salt (or to taste)
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¼ tsp black pepper
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½ tsp sugar (optional, balances acidity)
Optional Add-ins:
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1 small red bell pepper (for sweetness and color)
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1 tsp smoked paprika (for smoky flavor)
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¼ tsp cumin
Instructions
1. Roast or Char (Optional but Flavorful)
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Roast tomatoes, jalapeños, and garlic in a skillet or oven at 400°F (200°C) for 10–15 minutes until slightly charred.
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Skipping this step keeps salsa fresher and brighter in flavor.
2. Blend the Ingredients
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In a blender or food processor, combine tomatoes, onion, garlic, jalapeños, cilantro, lime juice, salt, and pepper.
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Pulse until desired consistency: chunky or smooth.
3. Taste & Adjust
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Taste and add more salt, lime, or sugar if needed.
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For extra heat, leave seeds in jalapeños or add a dash of cayenne.
4. Chill (Optional)
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Refrigerate for 30–60 minutes before serving — flavors meld beautifully.
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Salsa can be stored in an airtight container for 3–5 days.
Tips for Salsa Perfection
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Use ripe tomatoes — flavor depends on tomato quality.
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Fresh lime juice brightens the salsa more than bottled.
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Cilantro is optional if you dislike the flavor. Parsley can be a mild substitute.
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Consistency: Add a splash of water if too thick, or simmer briefly to thicken.
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Smoky version: Add roasted chipotle or smoked paprika.
🍴 Serving Suggestions
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With tortilla chips
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Topping tacos, burritos, or quesadillas
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On grilled chicken, fish, or steak
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Mixed into rice or bean dishes
If you want, I can also give a “restaurant-style” salsa recipe with extra heat, smoky depth, and perfect texture that tastes like it came from a Mexican taqueria.
Do you want me to do that?
