Are you thinking what I’m thinking?
Weekend salsa party? With extra guac and lots of chips? As if I could say no to that!
And to this weekend salsa party, I bring bowls and bowls of this super easy, made in 10 minutes or less Homemade Salsa heavy on the garden-fresh tomatoes (I used the romas), onions, garlic, cilantro, jalapeños and a little lime and a little salt.
This gluten free, totally vegan and oh-so-delicious salsa party is the only party I’m going to this weekend.
This particular salsa was the result of a market purchase gone out of control – that entire basket of Roma tomatoes, the ones that look just so perfect and juicy and delicious, only cost $5. It seemed like such a steal… until I got all way home and realized how many tomatoes I had in my bag. How could 2 people possibly eat this many tomatoes before they go bad?
Naturally, I made a batch of my Tomato Basil Pasta Sauce from Scratch and put tomatoes in just about everything from salads to sandwiches and then I made a batch of this easy homemade salsa. And then I made another and another.
MORE ABOUT THIS EASY HOMEMADE SALSA RECIPE
No chopping, no dicing, no annoying tears that never stop from spending any amount of time cutting onions. (Please, tell me I am not the only one who balls like a baby upon first cut into a seemingly harmless onion…)
For this particular homemade salsa, I used Roma tomatoes but regular tomatoes (<— technical term), cherry or grape tomatoes, those really pretty coloured tomatoes (<— very technical term) would all taste great here too.
SUPER PRO TIP: If your tomatoes aren’t at their peak of ripeness or are a little on the overly acidic side, a little squeeze of honey or pinch of sugar does wonders for your salsa. The extra sweet, although a little untraditional when it comes to fresh salsas, just brings everything together and really balances all the flavours in a perfect, I just gotta eat the whole bowl kind of way. (<– AKA the best way!!)
Then I went with raw onion, just cut into quarters to make things a little easier for the food processor and a little raw jalapeño pepper. The subtle heat is right at home here. But if heat is your thing – go to town with jalapeños, chill flakes, hot sauce, etc.
And then it’s finished lots of minced or grated garlic, fresh leafy cilantro and lime juice, the best of the best salsa flavours.
Everyone gets tossed into the food processor (or blender or NutriBullet). Pulse to combine and roughly chop. And in about 10 minutes you have an amazing, garden-fresh, real-ingredient salsa that is completely gluten free, vegan-friendly and pairs perfectly with guacamole and lightly salted chips. Also good on just about everything else from eggs to tacos to salads.Print
- 5–6 Roma tomatoes, quartered with tough, white core parts removed (about 4 cups)
- 1/2 small onion (about 1/2 cup), cut in have with root end removed
- 2 large cloves of garlic, minced or chopped
- 1 small jalapeno pepper, cut in half and seeded
- 1/2 cup cilantro, washed and roughly torned
- Juice of 1 lime
- 1/2 teaspoon salt, or to taste
- Optional: Red pepper flakes, hot sauce, extra garlic or cilantro
- Add all ingredients to a food processor or blender and pulse until ingredients are finely chopped and well combined. Season with additional salt and lime juice, if needed.
- If your tomatoes are really juicy, you can drain off the excess liquid for a chunkier, thicker salsa being sure to squeeze a little extra lime juice over top to ensure a zesty taste.