|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There is no substitute for fresh chunky homemade salsa, so give up the store-bought jars in your fridge and start making it at home with our quick and easy recipe. Once you're done, you'll have enough to feed a large party or to fill some containers and keep in the fridge for yourself.
You can easily adjust this salsa to your taste. If you don't like hot salsa, our recipe is just as good without the chile. Do you or any of your friends dislike cilantro? Leave it on the side for those who like it.
This recipe is great for chips, but you can use it in other recipes (omelets, steaks, soups, chilaquiles) to enhance their flavors.
- 6 medium fresh tomatoes, 1/4-inch diced
- 1 medium sweet onion, chopped
- 3 green onions, sliced thin with green tops included
- 1 serrano chile or jalapeño, seeds removed, diced
- 2 tablespoons fresh cilantro, loosely packed, finely chopped
- 8 ounces tomato sauce (canned)
- 4 ounces mild green chiles (canned, chopped)
- 2 tablespoons red wine vinegar
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cumin powder
- 1/4 teaspoon garlic powder
- Salt, to taste
- Pepper, to taste
- Tortilla chips, for serving
Gather the ingredients.
In a large bowl, combine all of the ingredients and mix well.
Taste for seasoning. Place in an airtight container in the fridge for at least 2 hours to let the flavors blend.
Serve in a medium-size bowl alongside chips.
How to Store
- Store any leftover salsa in a covered container in the refrigerator for up to five days.
- You may also freeze portions of the salsa in freezer bags to preserve it for three months. You can then thaw it before using and enjoying. If it seems to have lost some texture after being thawed, you can always process it briefly in a food processor so it's smooth rather than chunky.
How to Use
Salsa isn't exclusively a dip for chips. If you have leftover salsa after a big party, use it to complement other dishes:
- Eggs: Add a spoonful of salsa per egg. Mix all together and cook like scrambled eggs in a hot pan with olive oil. Serve with more corn chips or soft tortillas to make a breakfast burrito.
- Steak and Chicken: Grill your meats as you'd normally do, but place a good amount of salsa on each piece before serving. Add sour cream and chopped scallions to finish.
- Rice: Use salsa as a flavor base for your rice. In a pot, mix 1/2 cup of salsa, 1 cup of rice, 2 cups of water, 1 spoonful of olive oil, a pinch of salt, and cook rice as you'd normally do. Use rice as a side dish or as the base of a stir-fry.
- Beans: If you need a quick dinner, steam some rice while you heat a can of black beans with 1 cup of salsa on medium heat for about 8 minutes. In a bowl, place 1/2 cup of cooked rice, 1/2 cup of beans, drizzle with olive oil, add 1/2 of an avocado, and crush a few tortillas on top for an easy Mexican-inspired bowl.
What tomatoes are best to make salsa?
A great salsa starts with the right tomatoes. Roma tomatoes and beefsteak tomatoes are top choices to use for making salsa. These tomatoes have a meatier texture with less seeds and water in them than other tomatoes.