Fresh Homemade Salsa
This salsa is so quick to make and so fresh tasting. You’ll never want to buy jarred salsa again!
Happy Cinco de Mayo Eve! I’ve never really celebrated Cinco de Mayo before (I took French in high school), but Bob and I love Mexican food, so I thought this was a great opportunity to post some of our favorite Mexican recipes!
I’ve already posted my favorite homemade salsa here, but for Superbowl back in January I decided to try out a new recipe I had seen on Annie’s Eats. It just looked so good in her picture. I was skeptical that I would like it, especially since I was making it with winter tomatoes, but the Black Bean Salsa better watch out because this one is now vying for the title of my favorite salsa! It’s so fresh tasting, and the flavors work so well together. It tastes like salsa from a really good restaurant. I also love the consistency, and the fact that it’s SO easy to make – almost no chopping involved, and it’s done in just minutes. If you like salsa, this recipe is a winner!
When I first made the recipe, I followed it exactly except I replaced half the amount of canned diced tomatoes with fire-roasted because I think they are SO good. I was really happy with the resulting flavor. I’ve made this salsa a total of 3 times, and each time I’ve tweaked it ever so slightly, and I think I’ve finally got the perfect balance for our taste. If you’re sensitive to spice, scale back on the cayenne. We happen to think the spiciness is just right.
One note about the garlic: The original recipe calls for 4 cloves of garlic. The first time, I used 3 very large cloves and one medium-sized thinking you can never have too much garlic! It turns out, you can. It was way too garlicky. The overpowering garlic flavor is not necessarily apparent while you’re eating it, but rather later that night . . . and at 3 am . . . and during breakfast the next morning. Each time I’ve made it, I’ve scaled back on the garlic and finally ended up thinking 1 clove was about right for us. You can always add more later. Just keep in mind that the garlic flavor seems to intensify over time when the salsa is stored in the fridge.
This salsa is the perfect accompaniment to so many dinners, many of which I will be posting in the next week or so. If you’re looking for an excuse to celebrate Cinco de Mayo tomorrow, whip up a batch of this salsa – I promise you won’t be disappointed!
- 2 fresh jalapeno peppers (seeded and very coarsely chopped)
- 1 large clove garlic (halved )
- 2 large or 3 small/medium vine-ripened tomatoes (seeds and juice removed)
- 14.5- ounce can diced tomatoes (drained)
- 14.5- ounce can fire-roasted diced tomatoes (drained with some juice reserved)
- 2 tbsp red wine vinegar
- 1 tbsp cumin
- 1/2 sweet yellow onion (coarsely chopped)
- 1/2 tsp salt
- 1/2 tso ground cayenne pepper
- 1/4 cup fresh cilantro
- juice of one lime
- In the bowl of a food processor, combine the jalapenos and garlic. Process until finely chopped. Scrape down sides of bowl as necessary.
- Add all other ingredients to the food processor. Pulse in very brief pulses until the vegetables have reached the size you desire. Add reserved juice from fire-roasted tomatoes if needed to achieve desired consistency.
- Transfer to an airtight container and refrigerate at least 2 hours before serving to allow flavors to blend.