How to Make Salsa
The secrets to fresh, easy and delicious salsa right at home.
When it comes to enjoying Tex-Mex foods, salsa is a must-have condiment for just about every dish. Whether thick and chunky or smooth and spicy, salsa can be enjoyed by itself with chips or as a topping for your favorite tacos, enchiladas, burritos and nachos. Making salsa can be a very simple process if you have the right ingredients and a few simple tools.
Gather your Ingredients
No matter your preference for either smooth or chunky, salsa is always made from a few staple ingredients. You’ll need 3-4 medium tomatoes, 1/2 of a medium red or white onion, a few sprigs of cilantro, a medium jalapeño, lime juice, salt and vinegar. Depending on your preference, you can add more ingredients, like grilled corn, green, red or yellow bell peppers, black beans and even sweet mangoes.
For best results, choose tomato varieties like Roma or vine ripened tomatoes. These will tend to hold up better if you’re making a thick, chunky salsa.
Dice the ingredients
Using a serrated utility knife and a sturdy cutting board, begin dicing the tomatoes into small chunks. If you are using a blender to make a smooth, “restaurant-style” salsa, simply cut the ingredients into wedges before adding to the blender.
Add Onion, Cilantro and Jalapeño
To the diced tomatoes, add the diced red or white onion (about 1/2 of a medium onion), about 3-4 sprigs of cilantro and a finely diced jalapeño, stem and seeds removed. Depending on your taste preferences add more or less jalapeño and cilantro. One diced jalapeño will generally give a medium heat to the salsa.
Add Lime Juice, Vinegar and Salt to Season
To the diced tomatoes, onion, cilantro and jalapeño, add the juice of one lime, about 2 Tbsp. of vinegar and about 1/2 tsp of salt.
Stir and Enjoy!
Once all the ingredients are in the bowl, simply stir to combine. Pour into a serving dish and enjoy right away. This delicious salsa can be served with chips, or top your favorite tacos, nachos, burritos, and enchiladas.
Refrigerate any remaining salsa in an airtight container for up to one week.