Nothing tastes better than salsa made with fresh tomatoes, but when good tomatoes are not available canned ones make a great substitute. This salsa is so easy you can whip it together in about ten minutes and it keeps in the fridge for several days. We use it as a condiment for grilled or roasted meats, vegetables, and pretty much anything. It’s healthy and delicious!
Start with 2 jalapeño peppers and 2 Serrano peppers—if you don’t like it hot then leave out the Serrano peppers—a small onion or half of an onion, juice from one lime, 3 garlic cloves, 1/4 teaspoon cumin and about a cup of cilantro. You can throw in a pinch or two of sugar to cut the tomato acid.
Place everything in a blender and pulse a couple of times to start breaking down the peppers and onion. Then add the can of tomatoes, undrained, and pulse until the consistency that you like. I don’t like chunky salsa so I pulse until it’s a smoother consistency like in most Mexican restaurants. Stir in a little salt and pepper to taste and voilà, homemade salsa!
- 1 28-ounce can whole peeled tomatoes undrained
- 2 jalapenos stems removed, split and seeded
- 2 serrano peppers stems removed, split and seeded (use these only if you like it hot)
- 1 small onion cut into chunks
- 3 garlic cloves
- 1 cup cilantro leaves
- 1/4 teaspoon cumin
- juice from one whole lime
- 1/4 teaspoon sugar (optional)
- Place all ingredients except tomatoes in blender and pulse a few times.
- Pour tomatoes into blender and pulse until consistency that you like.