The Best Salsa Recipe
The Best Salsa Recipe
Ingredients
- 1 pound Roma tomatoes
- 1/2 white onion, medium
- 2 serrano chiles, stems removed
- 1/4 cup cilantro, chopped, optional
- 2 tablespoons cooking oil
- 1 teaspoon salt
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon dark chili powder
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1 lime, juiced
Instructions
- 1
Roughly chop the Roma tomatoes into large chunks. Dice the 1/2 medium white onion into large pieces. Remove the stems from the serrano chiles and roughly chop them. If using, chop the cilantro.
⏱️ 5 min
- 2
In a blender, combine the chopped Roma tomatoes, white onion, serrano chiles, and optional cilantro. Blend until your desired consistency is reached; a slightly chunky texture is recommended.
⏱️ 3 min
- 3
Heat the 2 tablespoons of cooking oil in a medium pot over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
⏱️ 1 min
- 4
Pour the blended vegetable mixture into the pot. Stir in the 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of dark chili powder, 1/2 teaspoon of chipotle powder, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/2 teaspoon of cumin. Add the juice of 1 lime.
⏱️ 2 min
- 5
Stir the mixture well to combine all ingredients. Bring the salsa to a boil over medium-high heat.
⏱️ 2 min
- 6
Once boiling, reduce the heat to low and let the salsa simmer for about 15 minutes, stirring occasionally, to allow the flavors to meld. Serve warm or chilled.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
The Best Salsa Recipe
- 1 pound Roma tomatoes
- 1/2 white onion, medium
- 2 serrano chiles, stems removed
- 1/4 cup cilantro, chopped, optional
- 2 tablespoons cooking oil
- 1 teaspoon salt
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon dark chili powder
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1 lime, juiced
Instructions
- 1
Roughly chop the Roma tomatoes into large chunks. Dice the 1/2 medium white onion into large pieces. Remove the stems from the serrano chiles and roughly chop them. If using, chop the cilantro.
⏱️ 5 min - 2
In a blender, combine the chopped Roma tomatoes, white onion, serrano chiles, and optional cilantro. Blend until your desired consistency is reached; a slightly chunky texture is recommended.
⏱️ 3 min - 3
Heat the 2 tablespoons of cooking oil in a medium pot over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
⏱️ 1 min - 4
Pour the blended vegetable mixture into the pot. Stir in the 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of dark chili powder, 1/2 teaspoon of chipotle powder, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/2 teaspoon of cumin. Add the juice of 1 lime.
⏱️ 2 min - 5
Stir the mixture well to combine all ingredients. Bring the salsa to a boil over medium-high heat.
⏱️ 2 min - 6
Once boiling, reduce the heat to low and let the salsa simmer for about 15 minutes, stirring occasionally, to allow the flavors to meld. Serve warm or chilled.
⏱️ 15 min