Salsa
Condiments
Ingredients:
- 6 roma tomatoes, quartered (or 1 can 28 oz whole peeled tomatoes, drained)
- 1 small white onion, roughly chopped
- 9 g (3 cloves) garlic
- 1–2 jalapeños, seeds removed for mild or kept for hot
- ½ cup fresh cilantro, loosely packed
- Juice of 2 limes
- 6 g (1 tsp) salt
- 1 g (½ tsp) cumin
- 1 g (¼ tsp) sugar
Equipments:
Features:
Gluten-Free
Grain-Free
Soy-Free
Oil-Free
Nut-Free
Nutrition:
.svg){kind=small}
.svg){kind=small}
Pulse instead of continuously blending if you want a chunky, restaurant-style salsa — a steady blend purees everything smooth instead of leaving distinct pieces.
Instructions:
- Char for depth (optional but recommended): Place tomatoes, onion, garlic, and jalapeños on a dry skillet or under the broiler on high for 5–7 minutes, turning once, until lightly blackened in spots. This adds a smoky, roasted depth to the salsa. Skip this step for a fresh, bright salsa.
- Blend: Add all ingredients to a blender or food processor. Pulse 8–12 times for a chunky salsa, or blend 20–30 seconds for a smoother restaurant-style salsa.
- Taste and adjust: Taste and add more salt, lime juice, or jalapeño as needed. If too acidic, add the pinch of sugar.
- Rest: Transfer to a bowl and let sit at room temperature for 15–20 minutes before serving to allow flavors to meld.
- Serve: Serve with tortilla chips, over tacos, eggs, grilled meats, or burrito bowls.
Tips: Charring the vegetables first is the single best upgrade you can make — it adds a smoky, complex flavor that makes this taste like restaurant salsa. Even 5 minutes under the broiler makes a huge difference.
Fresh vs. Canned Tomatoes: Fresh roma tomatoes give a bright, vibrant flavor. Canned whole peeled tomatoes (especially fire-roasted) give a deeper, richer salsa and are great year-round when tomatoes aren’t in season.
Heat Level: For mild salsa, remove all jalapeño seeds and membranes. For medium, leave some seeds in. For hot, add a serrano pepper alongside the jalapeño.
Swaps: Swap cilantro for flat-leaf parsley if you’re cilantro-averse. Add a roasted tomatillo or two for a salsa verde twist. A mango or pineapple chunk blended in makes a great fruity salsa for fish tacos.
Storage: Refrigerate in a sealed jar up to 1 week. The flavor improves after a few hours as it sits. Freeze up to 3 months — texture softens slightly but flavor stays great for cooked dishes.
Every ingredient here earns its place, but a few really shape the dish. The garlic builds a savory, aromatic base. The salt sharpens and balances every other flavor in the dish. The cumin adds warm, earthy depth. The sugar provides clean sweetness and helps balance acidity.
Salsa
Ingredients:
- 6 roma tomatoes, quartered (or 1 can 28 oz whole peeled tomatoes, drained)
- 1 small white onion, roughly chopped
- 9 g (3 cloves) garlic
- 1–2 jalapeños, seeds removed for mild or kept for hot
- ½ cup fresh cilantro, loosely packed
- Juice of 2 limes
- 6 g (1 tsp) salt
- 1 g (½ tsp) cumin
- 1 g (¼ tsp) sugar
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The garlic builds a savory, aromatic base. The salt sharpens and balances every other flavor in the dish. The cumin adds warm, earthy depth. The sugar provides clean sweetness and helps balance acidity.
Prep:
Pulse instead of continuously blending if you want a chunky, restaurant-style salsa — a steady blend purees everything smooth instead of leaving distinct pieces.
Instructions:
- Char for depth (optional but recommended): Place tomatoes, onion, garlic, and jalapeños on a dry skillet or under the broiler on high for 5–7 minutes, turning once, until lightly blackened in spots. This adds a smoky, roasted depth to the salsa. Skip this step for a fresh, bright salsa.
- Blend: Add all ingredients to a blender or food processor. Pulse 8–12 times for a chunky salsa, or blend 20–30 seconds for a smoother restaurant-style salsa.
- Taste and adjust: Taste and add more salt, lime juice, or jalapeño as needed. If too acidic, add the pinch of sugar.
- Rest: Transfer to a bowl and let sit at room temperature for 15–20 minutes before serving to allow flavors to meld.
- Serve: Serve with tortilla chips, over tacos, eggs, grilled meats, or burrito bowls.
