Description
This vibrant and zesty salsa recipe combines fresh tomatoes, onions, garlic, and peppers with canned San Marzano tomatoes and green chiles, blended to a perfect texture. Ideal as a dip or topping, it balances bold flavors with a hint of sweetness and spice, making it a versatile addition to any meal.
Ingredients
Fresh Ingredients
- 4 ripe tomatoes, cored and quartered
- 1 red onion, peeled and quartered
- 3 garlic cloves, peeled
- 3 jalapenos, stemmed and seeded (or substitute 1-2 habanero or serrano peppers)
- 1/3 cup fresh cilantro
- 3 tablespoons fresh lime juice
Dried and Canned Ingredients
- 2-3 teaspoons ground cumin
- 2-3 teaspoons sugar (optional)
- 1 1/2 teaspoons salt
- 15 ounces crushed San Marzano tomatoes (1 can)
- 4.5 ounces diced green chiles, mild, medium, or hot (1 can)
Instructions
- Prepare Fresh Ingredients: Place the fresh tomatoes, red onion, garlic cloves, jalapenos, cilantro, fresh lime juice, 2 teaspoons ground cumin, 2 teaspoons sugar (if using), and salt into a food processor. Pulse the mixture until the ingredients are finely chopped and well combined to create a smooth base.
- Add Canned Ingredients and Blend: Pour in the crushed San Marzano tomatoes and diced green chiles. Puree the mixture until it reaches a mostly smooth consistency. Taste the salsa and adjust seasoning by adding more cumin and sugar if desired. Refrigerate the salsa until ready to serve, allowing flavors to meld.
Notes
- Adjust the heat level by using fewer jalapenos or swapping with milder peppers.
- The sugar is optional and can be omitted or adjusted depending on your preferred balance of acidity and sweetness.
- Refrigerate the salsa for at least 30 minutes to allow the flavors to develop.
- Use fresh lime juice for the best flavor.
- Store leftover salsa in an airtight container in the refrigerator for up to 5 days.
