Imagine dipping the perfect triangle of a tortilla chip into your favorite Mexican restaurant’s housemade salsa. This part of the meal is what keeps you coming back for more, but having flavorful salsa doesn’t have to wait until you’re ready for a night out.
All you need is a hand blender, fresh ingredients, and this recipe, and you, too, can enjoy the mix of crunchy tortilla chips or taco meat and spicy, tangy salsa in five minutes or less. Read on for our favorite 5-minute salsa recipe and all your questions answered!
First, the Recipe
When it comes to salsa, the results are only as good as the ingredients you use. For that reason, we recommend using fresh produce, although canned tomatoes work well, too. A blender or food processor is necessary to ensure smooth salsa.
Ingredients
- Tomatoes, 8-9 fresh Roma tomatoes or the canned equivalent
- White onion, 1 large
- Jalapeno or Serrano pepper, 3 (Serrano peppers give off more heat, while jalapenos create a milder salsa)
- Cilantro, one bunch
- Garlic, ½ clove
- Salt and pepper to taste
Instructions
Note: Dice cilantro to taste. We use ¼ of the bunch, but everyone’s cilantro taste buds are different.
Clean your produce. Slice the onion into small pieces to fit in your blender or food processor. Place ½ clove of garlic, onion, peppers, tomatoes, and cilantro into the machine and pulse until the ingredients are as smooth or chunky as you prefer. Add a dash of salt and pepper to taste.
With those simple steps, you have our 5-minute restaurant-quality salsa!
Salsa FAQ’s
Although the recipe is simple, some questions always go along with creating and storing salsa. Here are five of our most common FAQs and their answers to help you get started.
- Q: How long can you save salsa?
A: Stored in an airtight container and refrigerated, salsa will last up to 7 days. Always serve yours chilled, and avoid keeping it out at room temperature if you plan on saving the leftovers.
- Q: What’s the difference between canned and fresh tomatoes?
A: When making recipes with produce ingredients, choosing fresh options is usually healthier and more flavorful. However, canned tomatoes often have a flavor similar to their fresh counterparts. The main difference is that canned tomatoes have more sodium. You can minimize this issue by choosing reduced-sodium, unseasoned, and unflavored cans.
- Q: Can I make my salsa more (or less) spicy?
A: The debate between hot and spicy versus mild salsa has raged for centuries. If you prefer hotter or milder salsa, the key is to choose the right peppers for your taste buds. Jalapenos create a milder finished product, and serrano peppers increase the heat. However, if you want an even hotter salsa, use your favorites and adjust the flavor with salt, pepper, and cumin.
- Q: Can I freeze my salsa?
A: Fresh ingredients taste best when eaten quickly after being made. That said, if you use canned tomatoes, you can freeze your salsa in batches for up to three months. Fresh tomatoes do not freeze and thaw well. Be sure to thaw your frozen salsa for 8 hours before serving.
- Q: Should my salsa be chunky or smooth?
A: Just as everyone has a preference for creamy or chunky peanut butter, some people prefer smooth over chunky salsa or vice versa. There is no right or wrong as long as you love your finished taste!
