10 Minute Homemade Salsa
Create THE BEST restaurant-style homemade salsa in just 10 minutes! In this recipe, fresh tomatoes, peppers and onions are blackened in the oven, then blended with fresh cilantro, lime juice and salt to create an authentic Mexican salsa that's both incredibly flavorful and easy to make!
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Ingredients
- 1 ½ pounds roma tomatoes
- 2 jalapenos, stems removed
- ½ white onion, cut into quarters
- ½ cup fresh cilantro, packed (both leaves and stems are okay)
- 2 tablespoons lime juice, freshly squeezed
- 1 ½ teaspoons salt
Instructions
- Preheat the oven broiler to high. Move one rack in your oven 4-6 inches below the heat source.
- Place the tomatoes, jalapenos and onion on a foil-lined baking sheet.
- Place under the broiler for 2-3 minutes, or until the skins of the tomatoes and peppers are black and bubbling.
- Remove from the oven, flip the tomatoes, jalapenos and onion and cook under the broiler for an additional 2-3 minutes, or until the skins of the tomatoes and peppers are black and bubbling.
- Remove from the oven and immediately place the whole tomatoes, jalapenos and onion in a blender or food processor with the cilantro, lime juice and salt.
- Pulse the blender or food processor 10-15 times. I don’t recommend actually turning the blender on low or the salsa might turn out too thin. The level of chunkiness you’re going for will depend on how many times you pulse the salsa in the blender.
- Eat the salsa immediately warm, or place in the refrigerator to chill for 30-60 minutes.
Notes
- The nutritional information provided is for 1 cup of salsa. This recipe makes approximately 3 cups of salsa.
- If you want to make the salsa spicy, I recommend also roasting 1-3 serrano peppers (with the stems removed) along with the jalapenos and tomatoes. The more serrano peppers you add, the spicier it’s going to get! You can also add 1 teaspoon of ground cayenne pepper with the salt before blending the salsa to spice it up.
- To make the recipe without a blender or food processor, after the tomatoes, peppers and onions roast in the oven, transfer them to a large cutting board and chop them with a knife, then transfer them to a bowl. Finely chop the fresh cilantro and mix it in, along with the lime juice and salt.
- This recipe is naturally vegan and gluten free.
- The salsa can be stored in the refrigerator for up to 1 week.
- The salsa can also be stored in the freezer in an airtight container, such as a mason jar, for up to 4 months. Just make sure to leave 1 inch of space in the jar for the salsa to expand in the freezer.
Nutrition Facts
Calories 54kcal (3%)Carbohydrates 12g (4%)Protein 2g (4%)Fat 1g (2%)Saturated Fat 1g (5%)Polyunsaturated Fat 1gMonounsaturated Fat 1gSodium 1177mg (49%)Potassium 613mg (18%)Fiber 3g (12%)Sugar 7g (8%)Vitamin A 2175mg (44%)Vitamin C 47mg (57%)Calcium 32mg (3%)Iron 1mg (6%)
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