Description
This homemade salsa recipe combines fire-roasted tomatoes, fresh jalapenos, garlic, and cilantro into a flavorful and spicy dip perfect for any occasion. It’s quick to prepare and can be served immediately with optional homemade tortilla chips, either fried or baked to crispy perfection.
Ingredients
Salsa
- 28 oz fire roasted canned tomatoes
- 1/2 medium white onion
- 2 jalapeno peppers
- 2 garlic cloves
- 1 lime – juice only
- 1/3 cup fresh cilantro
- 1/2 tsp white granulated sugar
- 1 tsp salt (more or less to taste)
- 1 tsp cumin
- 1/2 tsp chipotle chili powder (more or less to taste)
Optional Homemade Tortilla Chips
- Small taco corn tortillas (quantity as desired)
- About 2 cups cooking oil for frying (if frying)
Instructions
- Prepare the Salsa: Combine all salsa ingredients in a blender and pulse a few times until the mixture is blended into small, coarse chunks. Avoid over-blending to prevent large pieces of garlic or jalapeno.
- Serve or Store: Serve the salsa immediately or transfer it to a glass jar with a lid and refrigerate until ready to use.
- Cut Tortillas (Optional): Cut small taco corn tortillas into quarters to prepare homemade tortilla chips.
- Fry Tortilla Chips (Optional): Preheat about 2 cups of oil in a skillet to 350°F. Place a wire rack inside a baking sheet lined with paper towels to catch excess oil. Fry the tortilla pieces in batches for a couple of minutes until golden and crispy, flipping halfway through. Use metal tongs or a metal spatula for safety.
- Bake Tortilla Chips (Optional): Spread the cut tortilla pieces on a large metal baking sheet. Preheat the oven to 350°F and bake for 5-6 minutes, then flip each chip and bake for another 6-8 minutes until crispy.
Notes
- Adjust salt, sugar, and chipotle chili powder to taste for milder or spicier salsa.
- If you prefer a smoother salsa, pulse longer but avoid pureeing completely.
- Homemade tortilla chips are optional but perfect for serving with this fresh salsa.
- For frying, use an oil with a high smoke point like vegetable or canola oil.
- Store salsa in the refrigerator and consume within 5 days for best freshness.
