Homemade Salsa Recipe
Making Your Own Salsa is Easy and Inexpensive
My husband is a chips 'n salsa fanatic. It was made clear to me very early in our marriage that he liked certain salsa brands, and did not like other brands. Ultimately his pallet matured, and he settled for a brand of salsa that was easy to find in the stores— nothing less was acceptable in our home, no matter how inexpensive the other salsas were at the grocery store.
Then out of the blue, my husband suggested we go out to dinner at Chili’s Mexican bar & grille (which I love by the way) and I was more than happy to have a night off dinner duty. While munching on the chips and salsa, he was convinced that this was the best salsa ever, and we going to try and replicate it at home.
After much extensive research on the Internet, and some trial and errors in the kitchen —using the wrong kind of onion is disastrous, by the way! — we’ve perfected what we think is the best salsa ever (if we do say so ourselves). We’ve even gone back to Chili’s to order the salsa since we made our own… I think it’s a toss –up… our recipe does taste similar to theirs, but ours I think our version is better, but I love to add extra cilantro.
- 1/2 cup yellow onion, diced
- 1- 1 1/2 teaspoon garlic salt
- 1 teaspoon cumin
- 1/2- 3/4 teaspoon sugar
- 2 garlic cloves, peeled and smashed
- 2, 14 oz. can tomatoes with green chilies
- 2, 14 oz. can tomatoes, diced, whole or petite
- 3-4 tablespoons jalapenos, canned, not pickled
- 2 tablespoons lime juice
- 2-4 teaspoon cilantro, fresh
- Combine diced onion, garlic, jalapenos and dry ingredients into your food processor for a few seconds until combined but not pureed.
- Scrape the mixture off the sides of the processor.
- Add the entire 4 cans of tomato products (including juices) to the processor; mix until blended, but do not puree.
- Taste your salsa and make amendments as necessary, sometimes you’ll need to add more sugar if the yellow onion was too bitter. (Personally, I prefer lots of cilantro in the salsa and my husband likes it more on the mild side. Keep in mind that as the mixture combines after a few hours the it might taste slightly different).
- Refrigerate for a few hours or overnight in a covered container. Serve with your favorite tortilla chips or use in recipes wherever it calls for salsa.
What do you think?
Tips & Tricks
- Don’t try to make this with a white onion! I bought the wrong onion once (couldn't remember if it was supposed to be white or yellow) and the result tasted awful and couldn’t be salvaged; I had to toss the entire batch of salsa.
- Half the recipe if you like, but we gobble it up I make this “double” batch size every time, even though it looks as if my food processor will overflow as it churns the tomatoes up.
- Try chopping up the cilantro stems, instead of cutting the tiny leaves. The stems have just as much taste as the leaves, and are much easier to cut up with scissors than by trying to use a knife.
- Try tossing in a mini can of diced green chilies to the mix, super yummy!