On Instagram recently, I've been teasing my new FOOLPROOF homemade salsa recipe (given to me by my friend Tiff, who is now a household hero). It's not only out-of-this-WORLD, good (Bubba says it's better than restaurant salsa, which is saying a lot…) but it's embarrassingly easy. All you need is a blender! The original recipe is made from canned tomatoes, but I have been using my abundance of garden tomatoes instead and it's just as easy and delicious.
I have really come to appreciate my garden this year. I've pretty much only gotten an abundance of tomatoes, lettuce, and bell peppers, but even that has been incredible! A great way to eat fresh food and save money at the same time.
Either way, whether you use canned tomatoes or fresh, the ability to whip up a batch of quick salsa without going to the store is the epitome of what glorious Shelf Cooking is all about!
Now onto to The Best Homemade Salsa:
Get the FREE recipe printable HERE
- 1 can of whole tomatoes (or I like to eyeball a bunch of tomatoes from my garden)
- 4 (10 oz) cans of Rotel – (diced tomatoes with green chilies & onions. Doesn't have to be drained, unless you are using fresh tomatoes, in which case I do recommend draining these.)
- 1 jalapeño (seeded, or leave in a few seeds if you like some kick)
- 1/2 onion
- 1 clove garlic
- 1 bunch cilantro
- 1/2 t salt
- 1/2 t sugar
- 1/2 t cumin
- juice of one lime
Optional: add 1 teaspoon red pepper flakes. It doesn't make it too spicy, just adds a little spice and some deeper flavor.
- Pulse ingredients in a blender or food processor until you get the consistency you prefer.
- Chill, enjoy!
- Freeze any excess.
(Again, get the printable recipe HERE.)
Here's a breakdown of how I make it…
First, I gather all the tomatoes from my garden and fridge that need to be used up.
…and gather all the other ingredients.
Toss in a blender or food processor,
Pulse ingredients in a blender or food processor until you get the consistency and chunkiness that you'd like.
We ate what we could, but before it goes bad I divided it into mason jars to freeze to for a later date. Note – If you freeze them in jars opt for the wide-neck jars, or give plenty of space in the narrow neck jars or they WILL break!
Salsa is just one of those things that freezes so nicely! If you don't have the freezer space you can also can the jars so they are shelf-stable. I just didn't have the time to whip out the canner this week. Either way, it's not going to waste, and now we will have “fresh” homemade salsa at our fingertips
TIP: Again, when freezing, be sure to leave enough space in jar or container to allow for expansion.
Hope you enjoy this easy-peasy recipe as much as wen do.
Again, get the FREE recipe printable HERE…and enjoy!
Happy salsa making, XOXO