Description
This restaurant-style Homemade Salsa Recipe is one for the books. It is easy to make and is super delicious. This salsa is a go-to in our house and now it can be the same in yours!
Ingredients
Units
Scale
- 4 1/2 pounds tomatoes, peeled, cored, and quartered (about half Roma and half Celebrity or Big Boy)
- 3/4 onion, chopped
- 4 garlic cloves, peeled
- 1/4 cup jalapeno, chopped
- 1/4 cup cilantro, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon cumin
Instructions
- Blanch the tomatoes in boiling water for 30 to 60 seconds. Remove with a slotted spoon or tongs and allow them to cool until safe to handle, then peel, core, and quarter them.
- Add all ingredients to a large pot.
- Bring to a simmer and cook over medium-low heat for 15 minutes.
- Use an immersion blender to blend to your desired consistency.
- Simmer for another 15 minutes.
- Cool to your desired serving temperature and serve. Refrigerate promptly if storing.
Notes
- Blanch tomatoes by dipping in boiling water for 30 seconds to one minute. Remove with a slotted spoon or tongs and allow to cool until safe to handle. The skin should be loose and peelable.
- We use about ½ Roma tomatoes and ½ Celebrity or Big Boy tomatoes, but the kind of tomato is a bit lenient. Use what you have or what you like!
- Like it spicier? Use more pepper or a hotter pepper. A habanero is a good option for a hotter salsa.
- We freeze this salsa and it turns out great.
- Substitute 4 (14.5 Oz) cans of crushed tomatoes or drained diced tomatoes for a faster version. If drained, reserve some of the liquid and add back in for the consistency you want.