This quick homemade salsa is perfect for a summer picnic or your backyard Happy Place. Using a food processor, you’ll have fresh homemade salsa in about 15 minutes. That’s faster than running to the store and back – and more delicious IMHO.
2 cloves of garlic (skin peeled, bottom cut off)
1/2 onion (in rough chunks)
1 cup cilantro leaves (washed)
1 jalapeño (in rough chunks, seeds + membranes removed)
2 chipotle peppers (canned in adobo sauce)
2 tablespoons lime juice
1/2 teaspoon salt
28oz can whole, peeled tomatoes (juice poured off, but not fully drained)
- With food processor running, drop garlic through feeding tube (to ensure garlic gets chopped evenly). It only takes a moment to chop the garlic. Turn food processor off again.
- Lift lid of food processor and add all remaining ingredients except for the tomatoes. It’s best if you can distribute ingredients somewhat evenly. Put lid back on (!) and pulse about 5 times.
- Lift lid of food processor. Add tomatoes more or less evenly into food processor bowl. Put lid back on (!) and pulse 3 – 5 times, depending on how chunky you like your salsa.
- Pour salsa from food processor into a bowl without a blade BEFORE you start dunking tortilla chips into your very own homemade salsa. I know you’re excited, but I don’t want you to cut your fingers.
The salsa gets even better after it’s been sitting for a while. So try to be a little patient. You might just want to hide it in the fridge for 20 minutes. It can be refrigerated for up to a week.
If you don’t have a food processor, you can use a blender. If you have neither: happy chopping!
Depending on your tastes, you can vary the amount of any ingredient. We’re not baking here, we’re making salsa. So use your imagination and taste preferences when choosing the amount of cilantro, peppers, garlic and onion.
If you don’t have chipotle peppers on hand, just use 2 or 3 jalapeño peppers. If you are using chipotle peppers, my preference is to not rinse off the adobo sauce for an even smokier tasting salsa. So for a less smoky flavor: rinse them off before adding them.
Scott likes the salsa best when I add a small can of black beans (drained + rinsed). Just remember to add the beans AFTER you’ve transferred the salsa from the food processor into a bowl.
Of course, serving homemade tortilla chips with the homemade salsa is best. I’ll share that easy recipe another day
Thank you / Credit:
This quick homemade salsa is my own personal variation of the recipe How To Make Restaurant-Style Salsa in a Blender by Emma Christensen. Thank you, Emma!
I hope you’ll enjoy your own quick homemade salsa…