How to make the perfect salsa at home
No need for the store-bought version. This recipe is authentic, packed with flavor and easily customized.
Culinarily speaking, we are a seriously blended family. Our level of tolerance for spicy foods and dips also ranges from mild to hot, making it a challenge to buy just the right salsa to please everyone. But when we make homemade salsa, we can split the recipe in two, and one half gets the spicy stuff while the other half is perfect for the crybaby (yours truly).
Although born in Israel, I have almost zero tolerance for what we traditionally call "charif" – spicy ingredients. I’ll have to prove my Sabra genes some other way!
- 1 28-ounce can diced or whole tomatoes
- 1/2 cup packed curly parsley
- 1 small onion, quartered
- 1 jalapeno pepper, seeded (reserve seeds if you like it hot)
- 1-2 cloves garlic, sliced
- Juice of 1/2 lemon
- 1/2 teaspoon salt
- 1 teaspoon cumin
Drain juice from tomato can into a cup, and reserve for later use.
Place all ingredients in a blender or food processor. Pulse a few times until ingredients are coarsely chopped.
Add back desired amount of tomato juices (mine was liquidy enough, so I didn’t add any).
Taste, and add more seasoning if needed. You can add corn and black beans for Southwest style salsa, or add a splash of your preferred hot sauce to up the heat factor.
Serve with pita wedges, tortilla chips, or as a topping for taco night.
Keep refrigerated in a tightly sealed container for up to one week.