The Best Salsa More Types Recipes

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THE BEST SALSA (& MORE TYPES!)



The BEST Salsa (& More Types!) image

There are so many types of salsa: but this one's the best. This homemade salsa fresca recipe features fresh ripe tomatoes, cilantro, and lots of lime.

Provided by Sonja Overhiser

Categories     Dip

Time 10m

Number Of Ingredients 8

2 pounds fresh tomatoes (6 medium)
1/2 white onion
1 medium garlic clove
1 to 2 jalapeño peppers, seeds removed (depending on your spice tolerance)
1 large handful cilantro
1/2 teaspoon cumin
3 tablespoons lime juice, divided
1 teaspoon kosher salt, divided

Steps:

  • Cut the tomatoes into wedges and remove the white part of the core; then cut the wedges in half. Cut the onion into chunks. Peel the garlic. Remove the seeds from the jalapeño peppers.
  • Place the onion, garlic, jalapeño peppers and cilantro in the bowl of the food processor. Add the tomatoes, cumin, 2 tablespoons lime juice and 3/4 teaspoon kosher salt. Pulse until a chunky texture forms. Taste, and if you'd like extra heat, add seeds from the jalapeños.
  • Strain the mixture to remove excess liquid (the volume will decrease by almost half). Place the salsa in a serving dish and stir in the remaining 1 tablespoon lime juice and 1/4 teaspoon kosher salt. Serve immediately or refrigerate for up to 3 days.

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