Save money and enjoy a delicious Taco Shop Style Salsa with this easy recipe. You’ll be the hit of the fiesta this summer.
I grew up thinking it was better to buy commercially made sauces than to make them yourself. I have no idea where I got that notion other than the hours and hours of commercials I watched on TV. And no, I did not want the salsa made in New York City.
Imagine my shock and awe when I learned how simple — and economical! — it could be to make your own sauces and salsas AT HOME. I was a skeptic at first, but today I am a firm believer in homemade salsa.
This recipe comes together quickly and easily, is packed with flavor, thanks to the fire-roasted tomatoes, and can be customized to suit your heat meter. FishBoy13 loves to make salsa, the hotter the better — which is surprising since he’s the pickiest eater in the bunch.
In the old days, a batch of this salsa would stay good in the fridge for up to four days. Nowadays, I’m lucky if it even makes it to the fridge. If we’ve got chips on hand, a batch will disappear in an hour.
The amounts in this recipe are pretty flexible. You can use more or less of any of these things, depending on what you like more or less of. This is a good starting point; adjust from here.
Keep in mind that not all jalapenos are created equal. Some can be flaming, physically burn-your-tongue-hot while others can be pretty tame. If your people are timid about spicy foods, start small and work your way up. You can always add more jalapeno, but it’s pretty tough to take away.
If you do make it too spicy for your liking, you can add another can of tomatoes to dilute the spiciness.
We enjoy this salsa with chips but also on tacos, in burritos, or atop chili.
- 15- ounce can diced tomatoes
- 15- ounce can fire-roasted diced tomatoes
- 1 clove garlic
- 1/4 cup chopped scallions
- 1 large handful cilantro leaves rinsed and dried
- juice of 1/2 lime
- 1/4 cup sliced jalapenos
- fine sea salt and freshly ground black pepper
- Place the tomatoes, garlic, scallions, cilantro, lime juice, and jalapenos in the bowl of a food processor fitted with a metal blade. Pulse until smooth. Season to taste with salt and pepper.
- Chill in the refrigerator until ready to serve. Keeps up to 4 days, refrigerated.
How to Make Frozen Chocolate Bananas at Home
Easy Mediterranean Grilled Steak Recipe (Freezer-Friendly)
Turkey Avocado Baguette Sandwich with Chipotle Mayonnaise
Pumpkin Chocolate Chip Muffins
Homemade Cranberry Soda
Does yours separate into water and thicker sauce? I make salsa almost exactly this way and I often get a layer of water on top, especially after it sits. Love the idea to use fire roasted tomatoes!
Sometimes? Not usually, though.
We have been making this at least once a week for Taco night for quite some time! It is delicious and fresh tasting! We do like to add cumin though too!
So glad you’re enjoying it!
It’s so hard to find a tasty Whole30 compliant salsa! This sounds great, I’m gonna give it a try. Hopefully it’ll meet with my husband’s approval, he’s really picky about salsa.
This is one of our favorites. Hope he loves it as much as we do!