In honor of the great Cinco de Mayo holiday, I bring you the best homemade salsa recipe. You’re going to make it, and love it. Yep, it’s happening.
I hope you are planning on celebrating Cinco de Mayo in style. And by “in style”, I mean tons of chips and salsa, delicious tacos, and bottomless margaritas!
We honestly should call it Cinco de Margarita, because that’s how we do…. lol.
Anyway, enough about margaritas (you can tell what I’m craving today).
This homemade salsa recipe is DA BOMB.
Aaaaaand, it’s actually pretty healthy. Lots of fiber, practically no calories. The unhealthy part of salsa is all the chips. I know, they’re irresistible.
I’ve heard people say that “I don’t have a garden, why would I make my own fresh (insert food item here)”. Well I can tell you STRAIGHT UP that you don’t have to have a garden to make your own salsa for cheap. You don’t even have to use all fresh ingredients. I personally don’t have a garden, but I like salsa the way I like it. So that’s why I just make it myself.
This homemade salsa recipe is super customizable (is that a word?)…..You can add more cilantro, less jalapeno, more lime, whatever you want really. This is just the version that I personally like best (less cilantro, more spice).
Unfortunately, tomatoes aren’t exactly in season locally yet, so I use canned tomatoes this time of year. You can substitute 3 cups of diced, fresh tomatoes if you want to. But I used canned FIRE ROASTED TOMATOES….yum!! They add such a good, summery flavor to the salsa, you’ll love it.
Anyway, if you want to impress your friends on Saturday with your bomb a$$ salsa, make this one. Cinco de Mayo won’t celebrate itself. hahaha okay I’m done.
Pictured: Some amazing Organic Protein Chips I found recently. If you’re looking for a little bit healthier chip for your Cinco de Mayo celebration (or just day to day), these are perfect! Gluten-free, soy-free, dairy-free, nut-free, and delicious! Even my husband loves them. They pair nicely with a s!@# ton of homemade salsa.
- 2 cans fire roasted tomatoes, drained (or 3 cups of fresh diced tomatoes)
- 1/4 yellow onion, chopped
- 1/4 cup green onion, chopped
- 1 whole jalapeno, seeds and all, chopped
- 2 whole Serrano peppers, seeds and all, chopped
- 6-8 garlic cloves, chopped
- Handful cilantro (about 1/4 cup)
- 1 1/2 t cumin
- 1 T lime juice
- 1 t salt
- Dump 1 can of the drained fire roasted tomatoes (or half of your diced fresh tomatoes) into the food processor
- Throw yellow onion, green onion, peppers, garlic, cilantro, and cumin into food processor
- Pulse 4-5 times, until the veggies are in small pieces and you won't burn your mouth on chunks of peppers
- Dump the remaining drained can of fire roasted tomatoes (or the rest of your fresh tomatoes) on top of the mixture
- Add the lime juice and salt
- Pulse 3-4 more times, depending on how chunky you want your salsa
- Serve it up and party!
- Make sure to drain your cans of tomatoes so your salsa isn't super watery.
Pro Tip: Make bigger batches and freeze it in wide-mouth glass jars. It will expand when you freeze it and crack the glass if you don’t leave enough room at the top of the jar.
What are your plans for Cinco de Mayo? Anyone else going bottoms up on some margaritas?