Easy Homemade Salsa – quick and easy salsa you can make in minutes all year round, using ingredients you probably have in your pantry already!
What a crazy weekend! It started bright an early on Saturday morning with a game of tennis. The lessons my 10 year old is taking are sure paying off. After just a week he is SO much better! Sunday we were up bright and early again for a trip up to the mountains. We did a 10.5 mile hike to a couple gorgeous lakes. Then it was home to do 3 loads of laundry, make dinner, and get some work done. I think I now need a day off!
My husband and I LOVE Salsa! For years we have grown tomatoes and peppers, so we could make fresh from the garden homemade salsa. Our son is slowly catching on to our love of salsa, and eating it more and more. He is even liking a little more heat with it these days! Which is the great thing about making this easy salsa at home, you can control the heat level completely! If you like it hot, use a habanero pepper. If you are more on the mild side, just use part of a jalapeno and take the seeds out.
This super easy homemade salsa comes together super fast, because you use canned tomatoes. This is the same salsa recipe we have been making for at least the last 10 years. It is our go to, and we can never get enough. Just a few spices with the canned tomatoes and you have something that tastes fresh and so much better than any store bought kind out there. Plus the food processor does all of the work, so you can not get an easier. We love it on chips, with tacos, over rice, or just about any way. Try it, and I am sure it will quickly become your go to homemade salsa as well.
- 1 large can whole tomatoes
- 2 tsp cumin
- 1 tsp onion powder
- 1 - 2 tsp garlic powder
- 1 tsp kosher salt
- ½ jalapeno, minced
- Put everything into the food processor. I like the mince the jalapeno ahead of time. Just helps to make sure you don't have big chunks. Process until smooth. Done! I told you it was super easy!
- Make sure you taste for seasoning. If you like it hot, add more jalapeno. These amounts are estimates, because we usually just dump - so adjust to your liking. Store in an air tight container in the fridge, lasts for 1-2 weeks.
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