sixtic The homemade salsa is a vibrant, fresh condiment featuring a rich blend of tomatoes, zesty spices, and fresh herbs. Made with a base of one 28 oz can of whole tomatoes with juice and two 10 oz cans of Rotel diced tomatoes with green chilies, it offers a robust tomato flavor with a hint of heat. The addition of 1/4 cup chopped onion, minced garlic, and a quartered, thinly sliced jalapeño brings a sharp, spicy kick, balanced by 1/4 teaspoon each of sugar and salt, and 1/4 teaspoon ground cumin for warmth. Freshly chopped cilantro (1/2 cup) and the juice of half a lime add a bright, citrusy finish. The result is a chunky, colorful salsa ideal for dipping with chips or enhancing tacos, with a texture and spice level adjustable to taste.
Ingredients:
- 1 can (28 oz) whole tomatoes with juice (preferably fire-roasted for a smoky flavor)
- 2 cans (10 oz each) Rotel diced tomatoes and green chilies (choose mild, medium, or hot based on your spice preference)
- 1/4 cup chopped onion (red onion adds a slight sweetness, but white or yellow works too)
- 1 clove garlic, minced (or use 1/2 teaspoon garlic powder for convenience)
- 1 whole jalapeño, quartered and sliced thin (remove seeds and membranes for less heat, or keep them for extra spice)
- 1/4 teaspoon granulated sugar (helps balance acidity; adjust to taste)
- 1/4 teaspoon salt (kosher or sea salt recommended for better flavor)
- 1/4 teaspoon ground cumin (toasted cumin seeds ground fresh can elevate the flavor)
- 1/2 cup fresh cilantro, chopped (add more or less depending on your preference; stems are fine if finely chopped)
- Juice of 1/2 lime (freshly squeezed for the best zing; about 1 tablespoon)
Equipment:
- Blender or food processor
- Cutting board and sharp knife
- Mixing bowl (optional, for manual mixing)
- Spoon or spatula
- Measuring cups and spoons
Instructions:
- Prepare the Ingredients:
- Start by rinsing the cilantro under cold water and patting it dry with a paper towel. Remove any tough stems, then finely chop the leaves and tender stems to yield about 1/2 cup.
- Peel and mince the garlic clove. If using fresh onion, peel and chop it into small pieces (about 1/4 cup).
- Wash the jalapeño thoroughly. Cut it in half lengthwise, remove the stem, and quarter it. Slice each quarter thinly. Wear gloves if you’re sensitive to capsaicin, and decide whether to keep the seeds and membranes based on your heat tolerance.
- Cut the lime in half and squeeze out the juice from one half, straining out any seeds.
- Combine Ingredients:
- In a blender or food processor, add the 28 oz can of whole tomatoes with their juice. Follow with the two 10 oz cans of Rotel diced tomatoes and green chilies (including the liquid).
- Add the chopped onion, minced garlic, quartered and sliced jalapeño, sugar, salt, ground cumin, chopped cilantro, and lime juice.
- Blend to Desired Consistency:
- Pulse the mixture in short bursts to start. Check the texture after a few pulses—aim for a chunky salsa with visible pieces of tomato, onion, and jalapeño, or blend longer for a smoother consistency, depending on your preference.
- Avoid over-blending to prevent a puree-like texture unless that’s what you intend.
- Taste and Adjust:
- Transfer the salsa to a bowl and taste it. Adjust the seasoning by adding more salt, sugar, cumin, or lime juice if needed. If you prefer more heat, add a few extra jalapeño slices or a dash of hot sauce.
- Let the salsa sit for 10-15 minutes to allow the flavors to meld, stirring occasionally.
- Serve or Store:
- Serve immediately with tortilla chips, tacos, or as a topping for your favorite dishes. Garnish with extra cilantro if desired.
- For storage, transfer to an airtight container and refrigerate. It will keep well for up to 5 days, though the flavors are best within the first 2-3 days. The salsa may release more liquid over time—simply drain excess if needed before serving.
Tips:
- Customization: Experiment with adding a diced bell pepper for sweetness or a pinch of smoked paprika for depth.
- Fresh Alternative: Substitute canned tomatoes with 2-3 cups of fresh diced tomatoes (about 4-6 medium tomatoes) for a garden-fresh taste, though the texture may vary.
- Make Ahead: Prepare this salsa a few hours in advance and chill it to enhance the flavor profile.
- Safety Note: If handling jalapeños, wash your hands and avoid touching your face or eyes to prevent irritation from the oils.
Yield:
- Approximately 4-5 cups of salsa, depending on blending and adjustments.
Enjoy your vibrant, homemade salsa, perfect for gatherings or a spicy snack at home!
