The Best Homemade Salsa Recipes

Steps:

• Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.

Steps:

• Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
• Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
• Refrigerate the salsa for at least an hour before serving.

Steps:

• Combine 3/4 of the can of tomatoes, tomato sauce, cilantro, jalapeno, and garlic in food processor. Pulse until completely pureed. If you like a milder sauce do not include jalapeno seeds.
• In bowl combine remaining portion of canned tomatoes, processed sauce, and diced onion. Add salt to taste.
• It is better the next day.
• Serve with corn chips.

Steps:

• Basically, you just stir up the ingredients and you got it, but since the original recipe called for a 6 pound can of tomatoes I'm really just estimating what I've done to make it a smaller batch.
• I take the pickled jalapeños (which at my store comes as jalapeño rings) and I chop them up fine in my mini processor. Once chopped up fine, I add what I'm estimating as 1 to 2 teaspoons of jalapeños. For those of you who don't measure like me, it seems to be about 6 or 7 medium sized rings from the jar. However, I'm sure size differs from brand to brand. I also like to add a little bit of the juice from the jar, b/c I think that's what helps give it that restaurant flavor. Just a few dribbles.
• My suggestion is to go light on the jalapeños for your first try. Don't trust the first taste of the salsa -- wait until the next day and taste it. It gets hotter after it has had time to sit. So if the next day it isn't hot enough for you, add more chopped jalapeños or just add a little of the jalapeño juice from the jar.
• When it comes to salt be careful not to over salt -- though I've found if I go too light then it doesn't taste right (taste more like store bought). So again, go light and then add small amounts till it tastes right. Same thing with the garlic powder.
• Remember you can always add but ya can't take out. Course, my first batch was so hot that I had to add another 28 oz can of crushed tomatoes before we could eat it (I think that was about 2 tablespoons of jalapeños and some of the juice!).
• The key to it is to be flexible, be willing to try different amounts till it tastes like you want. Have fun with it!