What ingredients do I need for an easy restaurant-style homemade salsa?

You need one 14.5-ounce can of whole peeled plum tomatoes, one 10-ounce can of Rotel with green chilies, 1/4 cup roughly diced yellow onion, one seeded and diced jalapeño, one garlic clove, 1/4 to 1/2 cup cilantro leaves and stems, 1/4 teaspoon ground cumin, 1/2 to 1 tablespoon lime juice, 1/4 teaspoon kosher salt, and 1/4 teaspoon sugar. These ingredients create a balanced, flavorful salsa in just 10 minutes.

How do I make homemade salsa less spicy?

To reduce spiciness, remove all the seeds and white membranes from the jalapeño before adding it to the blender, as capsaicin is concentrated there. You can also use only half a jalapeño or omit it entirely. For a milder flavor, substitute with a bell pepper or a mild Anaheim chile.

Can I use fresh tomatoes instead of canned for this salsa recipe?

The recipe is designed for canned tomatoes, but you can adapt it. For best results, blanch and peel fresh tomatoes, then cook the blended salsa to thicken it. Alternatively, roast the tomatoes, onions, garlic, and peppers before blending, or use a no-cook method by seeding, salting, and draining fresh tomatoes for 30 minutes before pulsing.

How long does homemade salsa last in the fridge and can I freeze it?

Homemade salsa keeps in an airtight container in the refrigerator for up to one week. While the author does not recommend freezing it because it is best fresh, you can freeze it for up to two months. Thaw it overnight in the refrigerator, then stir and adjust seasonings before serving.

Homemade Salsa Recipe: Easy Restaurant Style In 10 Minutes

Name: Homemade Salsa Recipe {Restaurant Style}
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 1 (14.5) oz can whole peeled plum tomatoes, undrained; 1 (10) oz can Rotel with green chilies; 1/4 cup yellow onion, roughly diced; 1 jalapeño, seeded and diced; 1 garlic clove; 1/4 to 1/2 cup cilantro leaves along with tender stems, you may skip or add more or less as required; 1/4 teaspoon ground cumin; 1/2 to 1 tablespoon lime juice, more if required; 1/4 teaspoon kosher salt; 1/4 teaspoon sugar

Ingredients

Scale

1 (14.5) oz can whole peeled plum tomatoes, undrained
1 (10) oz can Rotel with green chilies
1/4 cup yellow onion, roughly diced
1 jalapeño, seeded and diced
1 garlic clove
1/4 to 1/2 cup cilantro leaves along with tender stems, you may skip or add more or less as required
1/4 teaspoon ground cumin
1/2 to 1 tablespoon lime juice, more if required
1/4 teaspoon kosher salt
1/4 teaspoon sugar

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Instructions

1-Add all the ingredients into a blender: Add all the ingredients into a blender or food processor.
2-Pulse in short bursts until the salsa: Pulse in short bursts until the salsa has reached your desired consistency.
3-Taste-test: Taste-test! Check for seasoning using a tortilla chip, add the remaining 1/2 tablespoon or more of lime juice if needed. Add more salt or sugar to balance the flavors, if required.
4-Transfer the salsa to a bowl, cover,: Transfer the salsa to a bowl, cover, and refrigerate for a minimum of 1 hour before serving.

Last Step:

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Prep Time: 10 min
Cook Time: 0 min
Method: blend