A delicious dip perfect for your chips!
Salsa originated from the Indigenous cuisine of Central America and consisted of a savory and spicy combination of tomatoes, chili peppers, and squash seeds. These ingredients are all native to the Central American and South American regions and have been used there for centuries.
In modern days, salsa is a staple of Mexican food, more likely made with the addition of cilantro and onions rather than squash seeds. You’ll often see it served with nacho chips as an appetizer at Mexican restaurants alongside guacamole or as a delicious dip for chips at Super Bowl parties and other gatherings. It just feels festive when you eat it, in addition to being flavorful and delicious. Salsa makes me think of friends and joyful moments.
This salsa dances in your mouth. It is bright, vibrant, and a favorite for so many occasions. Plus, it’s easy to make. That’s probably the best part: You can make restaurant-quality salsa at home and amaze not only yourself but any guests you serve it to.
Which Pepper Should You Use?
Your choice of peppers will be the determining factor as to just how hot your salsa will be. You can go mild with jalapeño, Anaheim, or poblano peppers. For more heat, you can try serrano, Aleppo, or cayenne. Love some serious heat? Go for heavy hitters like Thai, habanero, or ghost peppers. It all depends on your personal tastes! Whatever variety you use, be sure to wear gloves when handling the peppers!
How To Make Ahead And Store
One of the great things about homemade salsa is that it makes great leftovers that will last up to 2 weeks in the fridge. Salsa can even be frozen for 3 to 4 months. It’s a good idea to make this in advance, as letting it sit for 24 hours allows the salsa to develop even more flavor. For fridge storage, keep it in a mason jar or similar airtight container. For a freezer, I recommend an airtight freezer bag.
Serving Suggestions
The best way to serve salsa is with chips or fries. You can do a plain bag of tortilla chips from the store, but why limit yourself? Make some Loaded Nachos, Chili Nachos, Beef Nachos, or even Nacho Fries to enjoy with your salsa!
Salsa Recipe
Ingredients
- 4 ripe tomatoes cored and quartered
- 1 red onion peeled and quartered
- 3 garlic cloves peeled
- 3 jalapeños stemmed and seeded (or 1-2 habanero or serrano peppers as a substitute)
- 1/3 cup fresh cilantro
- 3 tablespoons fresh lime juice
- 2-3 teaspoons ground cumin
- 2-3 teaspoons sugar optional
- 1 1/2 teaspoons salt
- 1 can (15 ounces) crushed San Marzano tomatoes
- 1 can (4.5 ounces) diced green chilis mild, medium, or hot
Instructions
- Combine fresh ingredients: In a food processor, add the fresh tomatoes, red onion, garlic, jalapeños, cilantro, lime juice, 2 teaspoons of cumin, 2 teaspoons of sugar (if using), and salt. Pulse until the mixture is finely chopped and well combined.
- Blend in canned ingredients: Add the crushed San Marzano tomatoes and diced green chilis to the food processor. Continue to purée until the salsa reaches a mostly smooth consistency. Taste and adjust the cumin and sugar if needed.
- Chill before serving: Transfer the salsa to a container and refrigerate it for at least 1 hour to allow the flavors to meld together. Serve chilled with your favorite chips or as a condiment with other dishes.
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