I’ve been making homemade salsa for years now. It all started with this recipe that one of my good friends found in the classic Better Homes and Gardens cookbook (you know, the one with red and white checkered cover), and made for their annual Cinco de Mayo party.
It’s amazing, and garlic-y, and makes enough to feed a small army. Exactly what you want in a fresh, homemade salsa.
It also goes great with margaritas. Just sayin’.
Since then, I’ve continued to make that same homemade salsa here and there for parties, with a little extra to keep at home in our fridge. Because, yum.
The other time I’m always charged with making “the” homemade salsa is for our Christmas Eve dinner with my husband’s side of the family.
I can’t remember the exact origins of this holiday tradition full of salsa, guacamole, and their American take on enchiladas, but it started sometime when my husband and brother-in-law were young.
And, while it’s not a traditional Christmas Eve prime rib roast, fancy lobsters, or roast goose, it’s become a fun, festive and unique way to celebrate!
So, back to the salsa.
I pretty much still make my recipe the same as that old version from the red and white checkered cookbook, but over the years I’ve tweaked it a little here and there.
Less cilantro, a chunkier blend, still copious amounts of garlic…
I mean, really.
You need to make it.
It’s that simple.
- 4 Roma tomatoes, finely diced
- 1 large can tomato puree
- 1 small can petite diced tomatoes with green chiles
- 1 tiny can diced green chiles
- 1 medium yellow onion, finely diced
- 6 cloves garlic, minced
- 6 green onions, chopped
- 1/8 cup chopped fresh cilantro
- 1/8 cup chopped fresh Italian parsley
- 1 tablespoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 3 limes, zested and juiced
- 1/4 cup queso fresco, crumbled (optional)
- Process the canned diced tomatoes, green chilies, yellow onion, garlic and cilantro in a food processor until it's all blended together.
- Combine the puree and the rest of the ingredients (but not the cheese) in a large mixing bowl, cover, and then let it sit for at least 4 hours in the fridge (it's even better if you leave it overnight).
- When you're ready to eat, sprinkle the cheese on top, and serve with tortilla chips.
This salsa recipe is really versatile. If you prefer a more chunky blend, use more canned diced tomatoes instead of the puree, or consider not processing the diced tomatoes at all!
To freeze leftovers: Store in zip top freezer bags, and thaw when you’re ready to have more. I lay mine flat so that the bags can stack.
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- Hamilton Beach 12-Cup Stack & Snap Food Processor & Vegetable Chopper, Black (70725A)
- KitchenAid Can Opener, Aqua Sky
- OXO 1067838 Good Grips Utility Cutting Board, Red,10-1/2-Inch x 15-Inch
- J.A. Henckels International 31161-201 CLASSIC Chef's Knife, 8 Inch, Black
- OXO 1058020 Wooden Turner for Nonstick Cookware Beech