Want a basic salsa recipe from which you can then jump into experimentation of your own? Look no further; we’ve got you covered. This simple salsa takes very little time to make and is ripe for adjustments.
There are many ways to play with this recipe. Adjust the ingredient amounts on the list, or sub-out a hotter chili than the jalapeño (like a serrano pepper or even a habanero) for more heat. Try adding fruit as well to give the salsa a more exotic twist.
Basic Salsa
Ingredients
- 1 can diced tomatoes large
- 1/4 onion chopped
- 1 clove garlic minced
- 1 jalapeño pepper chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 bunch cilantro leaves chopped, added to taste
- Salt to taste
- Pepper to taste
Instructions
- Place the jalapeño, half of the chopped onion and the juice from the tomatoes in the can in a blender. Blend the mix until close to pureed. Remove from blender.
- Place in a blender the tomatoes, black pepper, salt, cumin, garlic clove, onion powder, and garlic powder, along with the remaining onion. Pulse no more than 4 times to break up the tomatoes.
- Add the two mixes together and stir.
- Add chopped cilantro to taste. Add additional salt and pepper to taste.
- Can be served right away, or for the best flavor, refrigerate at least one hour prior to serving.
Notes
You can opt for more or less pureeing depending on the thickness of the salsa base you like.
If you like your salsa chunkier, opt for a food processor instead of a blender.
The longer you refrigerate, the thicker your salsa will become. Plus the spices will have more time to blend.
If you like your salsa chunkier, opt for a food processor instead of a blender.
The longer you refrigerate, the thicker your salsa will become. Plus the spices will have more time to blend.
Tried this recipe?Mention @PepperScale or tag #PepperScale!
Matt Bray
Chief Chilihead at Cindermint
Founder of PepperScale and Cindermint LLC. Sucker for a good scotch bonnet. Spicy food super-fan. Current fiery fascination: Datil hot sauces.
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