Description
This homemade salsa recipe is a quick and flavorful blend of fire-roasted tomatoes, jalapenos, and fresh ingredients perfect for snacking or enhancing your favorite Mexican dishes. Ready in just 5 minutes, it offers a balanced heat and smoky depth, ideal for dipping or topping.
Ingredients
Salsa Ingredients
- 28 oz fire roasted canned tomatoes
- 1/2 medium white onion
- 2 jalapeno peppers
- 2 garlic cloves
- 1 lime – juice only
- 1/3 cup fresh cilantro
- 1/2 tsp white granulated sugar
- 1 tsp salt (more or less to taste)
- 1 tsp cumin
- 1/2 tsp chipotle chili powder (more or less to taste)
Optional Tortilla Chips
- Small corn tortillas (quantity as desired, cut into quarters)
- About 2 cups oil for frying (if frying method chosen)
Instructions
- Blend Ingredients: Combine all salsa ingredients in a blender and pulse a few times until blended to small, coarse chunks. Aim for a texture that avoids large pieces of garlic or jalapeno for balanced flavor bites.
- Serve or Store: Serve the salsa immediately, or transfer it into a glass jar with a lid and refrigerate to allow flavors to meld.
- Prepare Tortilla Chips (Optional): Choose your cooking method for the chips: frying or baking.
- Frying Method: Heat about 2 cups of oil in a skillet until it reaches 350°F. Cut small corn tortillas into quarters. Fry a few pieces at a time in the hot oil for 2 minutes, flipping halfway through, until golden and crispy. Use metal tongs or a spatula to handle the hot chips safely. Drain excess oil by placing the fried chips on a wire rack lined with paper towels.
- Baking Method: Preheat your oven to 350°F. Spread the cut tortilla pieces evenly on a large metal baking sheet. Bake for 5-6 minutes, then flip each chip and continue baking for an additional 6-8 minutes until crispy and golden.
Notes
- Adjust salt and chili powder quantities based on your heat preference.
- Fire-roasted tomatoes add a smoky flavor; if unavailable, regular canned tomatoes can be used but the flavor will be milder.
- Salsa can be made ahead and refrigerated for up to 3 days for enhanced flavor.
- When frying tortilla chips, monitor the oil temperature to avoid burning and ensure crispiness.
- Using fresh lime juice is key for a bright, tangy finish.
- Prep Time: 5 minutes
- Cook Time: 5-10 minutes (if making baked tortilla chips) or 2-3 minutes (if frying chips)
- Category: Sauce and Condiments
- Method: Blending
- Cuisine: Mexican
