Ingredients
Produce
- 1 jalapeño (ribs and seeds removed)
- 1 lime (juiced, about 2 ½ – 3 tablespoons)
- 1 small white onion (cut into chunks)
- ½ bunch fresh cilantro
- 3 cloves fresh garlic
Canned Goods
- 1 (28-ounce) fire roasted tomatoes (drained for chunkier salsa)
- 1 (4-ounce) can diced green chilies (drained)
Spices & Seasonings
- 2 teaspoons sugar (optional or less, to taste)
- 1½ teaspoons cumin powder
- ½ teaspoon kosher salt
- ½ teaspoon dried oregano
- ½ teaspoon chili powder (omit for milder salsa)
Instructions
- Prepare Ingredients: Drain the fire-roasted tomatoes for a chunkier salsa. Remove the ribs and seeds from the jalapeño to control heat. Cut the onion into chunks to facilitate blending.
- Combine in Blender: Add the fire-roasted tomatoes, jalapeño, lime juice, onion chunks, fresh cilantro, diced green chilies, garlic cloves, sugar, cumin powder, kosher salt, dried oregano, and chili powder into a food processor or blender.
- Pulse to Desired Consistency: Pulse the ingredients carefully until the salsa reaches your preferred texture, whether chunky or smooth. This usually takes a few short bursts to avoid over-blending.
- Adjust Seasonings: Taste the salsa and adjust the salt, sugar, or chili powder as needed to suit your taste buds.
- Let it Rest: Allow the salsa to sit at room temperature for 10 to 30 minutes before serving to let the flavors meld and develop fully.
Notes
- For a spicier salsa, include jalapeño seeds and ribs.
- Omit chili powder for a milder version suitable for children or sensitive palates.
- Sugar helps balance acidity but can be reduced or omitted based on preference.
- Store salsa in an airtight container in the refrigerator for up to 5 days.
- Serve with tortilla chips or as a topping for tacos, grilled meats, and eggs.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Mexican
- Diet: Gluten Free
