I dig salsa. Through the years, I’ve had hundreds of different types of salsas, most of which weren’t pleasing to my palate. In my search for the perfect salsa, I was lucky enough to get a friend’s recipe, which I adapted to suit my family’s tastes. My easy, fresh, homemade red salsa recipe will knock your pants off. Get ready, because you soon will be left in your undies.
This recipe is quite simple. The taste comes from using fresh ingredients, so don’t skimp on the produce. It doesn’t really matter which tomatoes you use, either. I’ve used every type of tomato sold at HEB except for the smaller varieties, like cherry tomatoes. The fun part of this recipe is that you adapt the seasonings to your taste buds. I like fresh, red salsas to be quite spicy and tangy, with strong onion and garlic flavors throughout. You can, and should, adjust accordingly.
I used six Roma tomatoes, one large jalapeno, three garlic cloves, one lime, the quarter of a large, white onion, and a handful of cilantro for this recipe. I purposely left out specific amounts in the recipe because you may want to make a larger or smaller batch.
If you have questions about this recipe, feel free to leave a comment. Happy eating!
Homemade Red Salsa Recipe
- white onion
- garlic cloves
- sea salt
- olive oil
- black pepper
- garlic powder
Cut the tomatoes and onion into quarters, mash the garlic cloves, slice the jalapeno into thirds, and chop the cilantro. Add these ingredients to the blender.
Squeeze the lime juice into the blender and add a tablespoon of olive oil, too. Add sea salt, black pepper, and garlic powder to taste.
Turn the blender on and mix until the ingredients are thoroughly combined.
Enjoy with tortilla chips, water crackers, or flour tortillas. Use the salsa over eggs, enchiladas, salad, tamales, and beans. There are many ways to utilize this salsa – too many to mention here. Have fun trying the salsa out and using it in a variety of ways.
The salsa will keep in the refrigerator for about one week.