Happy Cinco De Mayo, ya’ll! ????
In honor of this spicy little holiday, we made a delicious and fresh salsa for you. I love salsa, in fact, it is one of my favorite condiments because it makes pretty much everything delicious, you can put it on salads, baked potatoes, in wraps, on tacos and of course you can dip it wit tortilla chips.
And I love to make my own because it tastes so fresh and sometimes the store bought variety has a lot of extra stuff in it, like sugar, preservatives, and loads of salt.
So try it out, making fresh salsa is easier than you think!
Homemade Salsa
Author: Sally Twellman
Ingredients
- 3 Large vine ripe tomatoes
- 4 Roma tomatoes
- 2-4 small jalapeno peppers* (depending on your level of spicy preference, leave the seeds in for extra spice)
- ½ onion
- ¼-1/2 cup fresh cilantro
- 2 garlic cloves, chopped finely
- 2.5 teaspoons ground cumin
- 1 teaspoon sea salt
- ½ - 1 lemon juiced (add extra juice if too spicy)
Instructions
- Cut the tomatoes in half and squeeze some of the juice out (or else the salsa will be too watery)
- Add all the ingredients together in a food processor or strong blender and pulse until all ingredients are combined and diced
- Enjoy as is or I like to let the salsa sit in the fridge overnight before serving to let the flavors blend. The salsa gets better over time, I prefer making it 2-3 days before actually serving it!
- The salsa can be kept in an airtight container in the fridge for up to 2 weeks.
Ingredients:
- 3 Large vine ripe tomatoes
- 4 Roma tomatoes
- 2-4 small jalapeno peppers* (depending on your level of spicy preference, leave the seeds in for extra spice)
- ½ onion
- ¼-1/2 cup fresh cilantro
- 2 garlic cloves, chopped finely
- 2.5 teaspoons ground cumin
- 1 teaspoon sea salt
- 1/2 – 1 lemon juiced (add extra juice if too spicy)
Instructions:
- Cut the tomatoes in half and squeeze some of the juice out (or else the salsa will be too watery)
- Add all the ingredients together in a food processor or strong blender and pulse until all ingredients are combined and diced
- Enjoy as is or I like to let the salsa sit in the fridge overnight before serving to let the flavors blend. The salsa gets better over time, I prefer making it 2-3 days before actually serving it!
The salsa can be kept in an air tight container in the fridge for up to 2 weeks.
