Ingredients

 

  • 1 pound of fresh tomatoes, stems removed and roughly chopped
  • 1 small onion, chopped
  • 2-3 chili peppers (such as jalapeño, serrano, or a mix of both for layered heat)
  • 3 cloves of garlic, chopped or minced
  • Approximately 1/3 cup of fresh cilantro, chopped
  • Juice of 1 small lime (about 2-3 tablespoons)
  • 1 teaspoon of salt (adjust to taste)
  • 1/2 teaspoon of ground cumin (optional)
  • A little bit of sugar (optional, to balance the spice)
  • 1 can of tomatoes in their juices (whole, diced, or fire-roasted)
  • A pinch of cayenne pepper or chili powder (optional, for an extra kick)

 

Instructions

 

  1. Prepare Fresh Ingredients: Remove the stems from the fresh tomatoes and roughly chop them. Add the chopped tomatoes, onion, garlic, and fresh cilantro to a food processor. Chop your chosen chili peppers and add them to the processor. For maximum heat, leave the seeds and membranes in. Squeeze the lime juice into the food processor.
  2. Add Spices and Canned Tomatoes: Add the salt, ground cumin (if using), sugar (if using), and the optional pinch of cayenne pepper or chili powder for extra heat. Add the can of tomatoes along with their juices.
  3. Process the Salsa: Pulse the ingredients in the food processor a few times until you reach your desired chunky consistency. Be careful not to over-process and create a puree.
  4. Taste and Adjust: Taste the salsa and add more salt or lime juice if needed. You can also add more chili powder or a dash of hot sauce if you desire more heat.
  5. Serve or Chill: The salsa can be served immediately, but for the best flavor, transfer it to a covered container and refrigerate for at least an hour to allow the flavors to meld.