Homemade salsa is so easy to make, especially when you have most of the ingredients laying around the house—which you probably do! A stray onion and perhaps a few tomatoes just past their prime are found on any given day in our test kitchen, so all we had to shop for was the jalapeño pepper and cilantro.
There’s nothing to the preparation, simply remove the stems and cores from the veggies, leaving as many or as little seeds in the jalapeño as you like, depending on how spicy you like your salsa. First you’ll cook the ingredients, then you’ll pulse it in the food processor until you achieve a smooth consistency. Just keep in mind that this is not a chunky salsa recipe. The results will be very smooth, making it a nice option for serving over food.
Before serving, make sure you take a taste to ensure the salsa is seasoned to your liking. You can always add extra onion, cilantro and seasonings to suit. One thing’s for certain, you won’t have any left over!
Spicy Homemade Salsa Recipe
- 4 medium tomatoes
- 1 jalapeño
- 1 tsp salt
- 1 tsp onion, chopped, or ¼ tsp onion powder
- 3 sprigs cilantro, optional
- Remove and discard the cores from the tomatoes and the stem from the jalapeño. Place tomatoes and jalapeño in a small saucepan then add just enough water to cover. Bring to boil over medium-high heat, then reduce the heat to medium-low and simmer for approximately 15 minutes or until the skin has broken away from the tomatoes.
- Drain tomatoes then place in a blender along with the jalapeño. Pulse until roughly chopped.
- Add salt, chopped onion and cilantro. Puree until smooth. (This is not a chunky salsa.)
- Taste salsa then and add additional salt, onion or cilantro if desired. If the salsa is too spicy, boil another tomato or two then puree it into the salsa to adjust the heat. If you add more tomato, you may also want to add a bit more onion and cilantro, and it will certainly need a bit more salt. Serve with your favorite tacos, burritos, quesadillas or tortilla chips and enjoy!
Wear disposable gloves while handling the jalapeños to avoid getting those spicy juices in your eyes. Ouch!