Easy Homemade Salsa Recipe
This quick and easy homemade salsa recipe is a family favorite and only takes about ten minutes to make. It uses a handful of simple ingredients and is the perfect appetizer or condiment for any type of Mexican food you're serving. I always make this on Cinco de Mayo and it's always a hit.
Equipment
- 1 blender
- 1 cutting board
Ingredients
- 2 14.5 oz cans diced tomatoes
- 1 10 oz can Ro-Tel original diced tomatoes and green chiles
- 1 bunch green onions
- 1 small lime
- 1 bunch cilantro
- ½ tsp salt (to taste)
- ½ tsp pepper (to taste)
Instructions
- Add the 2 14.5 oz cans diced tomatoes and 1 10 oz can Ro-Tel original diced tomatoes and green chiles to a blender.
- Wash the 1 bunch green onions and cut off the ends. Then chop them into 1" pieces and add to the blender.
- Wash the 1 bunch cilantro in a bowl of water to remove any dirt. Shake the water off and pat dry with a paper towel. Take about half of the bunch of cilantro and put it in the blender.
- Cut the 1 small lime in half and squeeze the juice into the blender.
- Add the ½ tsp salt (to taste) and ½ tsp pepper (to taste).
- Put the lid on the blender and blend until everything is blended into small pieces. Each blender will vary so try to get the consistency of what is shown in the images I've put into this post.
- Grab a couple of tortilla chips and taste the salsa. You may want to add more salt and pepper. I like mine salty but I always add a little at a time so it doesn't get over-salted. If you love the lime flavor, you may want to add a little more lime juice too. Some limes are juicier than others so add a little more if you like.
- The Ro-Tel canned tomatoes are what add the heat. I don't like things too spicy so I use the original Ro-Tel but you can use the medium or spicy Ro-Tel if you want to add more heat. Another variation is to add a little fresh jalapeño.
- Pour into a bowl or container and store in the fridge. This can be served immediately after making or you can make it ahead and store in the refrigerator for up to a week. If you want to make it and use it throughout the week, store it in a mason jar with the lid on it. It helps to make it last longer.