Description

This Best Salsa Recipe combines fresh and canned ingredients for a vibrant, flavorful salsa that’s perfect for dipping or topping your favorite dishes. Made with ripe tomatoes, onions, garlic, jalapenos, fresh cilantro, and San Marzano tomatoes, this salsa is easy to prepare in just minutes using a food processor, ensuring a fresh and zesty taste every time.

Ingredients

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Fresh Ingredients

4 ripe tomatoes, cored and quartered
1 red onion, peeled and quartered
3 garlic cloves, peeled
3 jalapenos, stemmed and seeded (or substitute habanero or serrano peppers)
1/3 cup fresh cilantro
3 tablespoons fresh lime juice

Canned Ingredients

15 ounces crushed San Marzano tomatoes (1 can)
4.5 ounces diced green chiles, mild, medium, or hot (1 can)

Spices and Seasonings

2-3 teaspoons ground cumin
2-3 teaspoons sugar (optional)
1 1/2 teaspoons salt

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Instructions

Prepare the fresh ingredients: Place the fresh tomatoes, red onion, garlic cloves, jalapenos, fresh cilantro, fresh lime juice, 2 teaspoons of ground cumin, 2 teaspoons of sugar (if using), and 1 1/2 teaspoons of salt into a food processor. Pulse several times until the ingredients are finely chopped and well blended, ensuring a evenly textured base for your salsa.
Add the canned tomatoes and chiles: Pour in the 15 ounces of crushed San Marzano tomatoes and 4.5 ounces of diced green chiles into the food processor. Puree the mixture until mostly smooth, pausing to scrape down the sides of the bowl as needed to incorporate all ingredients thoroughly.
Adjust seasoning: Taste the salsa and add an additional teaspoon of ground cumin and teaspoon of sugar if you want extra flavor and balance. Blend briefly again to integrate the added seasonings uniformly throughout the salsa.
Chill and serve: Transfer the salsa into a serving container and refrigerate for about 30 minutes. Chilling allows the flavors to meld beautifully for a fresh, well-rounded taste. Serve chilled as a dip or condiment with your favorite dishes.

Notes

The heat level can be adjusted by choosing mild or hot green chiles, or substituting the jalapenos with habanero or serrano peppers.
For a chunkier salsa, pulse fewer times in the food processor to retain more texture.
Sugar is optional but helps balance the acidity of the tomatoes.
Store any leftover salsa in an airtight container in the refrigerator for up to 5 days.
For gluten-free, vegan, and vegetarian diets, this recipe is naturally suitable.