Mexican Salsa
This mexican salsa uses tomatoes, jalapeño, onion, and cilantro for a chunky texture that scoops easily with chips and works as a topping for tacos.
Ingredients
- 1 pound roma tomatoes
- ½ cup onion, chopped
- ¼ cup fresh cilantro
- 3 garlic cloves, minced
- 1 jalapeño, minced
- 1 lime, juice and zested
- 1 teaspoon taco seasoning
- 1 teaspoon dried oregano
- 1 teaspoon salt
Instructions
- Prep the Roma tomatoes by coring them and cutting them into quarters.
- Add the tomatoes, onion, cilantro, minced garlic, minced jalapeño, lime juice, lime zest, taco seasoning, oregano, and salt to a food processor.
- Pulse 6–10 times, then scrape down the sides once, until the salsa is slightly chunky.
- Taste and adjust with more salt, lime juice, jalapeño, or cilantro as needed.
- Refrigerate for at least 30 minutes before serving so the flavors blend.
Nutrition
Notes
- Avoid watery salsa: If your tomatoes are extra juicy, scoop out the watery seeds/gel before blending, or drain chopped tomatoes for 5 minutes.
- Don’t over-process: Stop pulsing when you still see small tomato and onion pieces; blending too long makes the salsa thinner and uniform.
- Zest correctly: Zest only the green outer layer of the lime to prevent bitterness.
- Fix a flat taste: Add a pinch more salt first, then a small squeeze of lime, and taste again.
- Control heat at the source: For a milder salsa, reduce jalapeño before reducing garlic or lime, which carry the main flavor.
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