Best Homemade Salsa Ever
Ingredients:
1 can (28 oz / ~800 g) whole tomatoes with juice
2 cans (10 oz each / ~280 g) Rotel (diced tomatoes with green chilies)
¼ cup chopped onion
1–2 cloves garlic
1 jalapeño (seeded for mild, keep seeds for heat)
1 teaspoon salt (or to taste)
½ teaspoon sugar (optional, balances acidity)
Juice of ½–1 lime
¼ cup fresh cilantro
Instructions:
Add to blender or food processor:
Whole tomatoes (with juice)
Rotel
Onion
Garlic
Jalapeño
Blend to desired texture:
Pulse for chunky salsa
Blend longer for smooth salsa
Season:
Add salt, sugar (if using), and lime juice. Blend briefly to combine.
Add cilantro:
Pulse in cilantro last for fresh flavor.
Taste & adjust:
Add more salt, lime, or jalapeño depending on your preference.
Chill:
Refrigerate for at least 1 hour before serving—flavor gets even better!
Serving Ideas:
With tortilla chips
On tacos, burritos, or grilled chicken
As a dip or topping for eggs
Tips:
For smoky flavor, add a pinch of cumin or smoked paprika
Want it spicy? Add another jalapeño or a serrano
Keeps in the fridge for up to 5 days