Best 20 Homemade Salsa Recipes

FRESH HOMEMADE SALSA

Steps:

• Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.

EASY HOMEMADE SALSA FOR CANNING

Steps:

• A note about peppers: Remember to use caution and always use gloves while handling. I always remove the seeds from mine before chopping but if you like hotter salsa feel free to leave them inches.
• A note about tomatoes: you do not have to peel them, but most people prefer doing so. To quickly and easily peel them: give them a quick rinse to wash them off. Then drop them into a pot of boiling water for about a minute or until you see them crack and peeling. Remove with a slotted spoon into a large bowl of very cold ice water. Now you can easily remove the peel and the core. I usually put the chopped tomatoes into my 2 quart pitcher to measure the tomatoes.
• To make salsa: Put all ingredients EXCEPT cornstarch and water into a large stock pot. Bring to a boil, stirring occasionally. Boil over low heat for 10 minutes.
• Mix together the cornstarch and warm water in a small bowl. Make sure the mixture is very smooth- you dont want any corn starch chunks in your salsa.
• Add the corn starch liquid to the big pot of salsa, stirring while pouring.
• Boil on low for 10 minutes, watching carefully so that nothing sticks to the bottom of the pot.
• Pour into prepared canning jars, leaving about 1" for head space. Seal according to your favorite method.

MEXICAN HOMEMADE SALSA

Steps:

• Heat a small ungreased cast-iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally., Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds., Place onion and garlic in a food processor; cover and pulse 4 times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until salsa reaches desired consistency. Chill until serving. Serve with chips.

HOMEMADE TOMATO SALSA

Steps:

• Mix all ingredients in glass or plastic bowl.
• Cover and refrigerate until serving.

HOMEMADE SALSA AND TORTILLA CHIPS

Steps:

• Add all salsa ingredients to a bowl and toss.
• For the chips:
• Preheat peanut oil in a deep-fryer to 350 degrees F.
• Mix the salt and chipotle powder together in a small bowl.
• Arrange the corn tortillas in a stack and cut into 6 equal wedges. Drop into the oil, in batches, and fry until crisp and golden. Remove from the fryer to a paper towel lined sheet tray. Sprinkle the chips immediately with the seasoned salt and serve with the salsa.

CHORIZO QUESADILLAS WITH EASY HOMEMADE SALSA

Steps:

• Add some oil to the skillet over medium heat. Once hot add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until cooked through and crumbly, about 7 minutes.
• Use a slotted spoon to remove the sausage from the pan to a paper-towel-lined sheet tray to drain off some of the grease.
• To assemble the quesadillas, sprinkle each tortilla with 1/2 cup sausage, 1/2 cup cheese, some beans and Easy Homemade Salsa. Fold the tortilla over to close.
• Heat a cast-iron double-burner griddle over medium-high heat. Add the butter and 1 tablespoon oil. Once the butter is melted and foamy, carefully add the quesadillas to the pan and cook on both sides until golden brown and cheese is fully melted, about 4 minutes per side. Serve with sour cream.
• Add the cilantro, tomatoes, garlic, jalapenos, lime juice, onion and some salt and pepper to the bowl of a food processor, and pulse until blended together. You want the salsa to still maintain some texture but be much smoother than if chopping by hand.

FRESH HOMEMADE GARDEN SALSA

Steps:

• Chop up the tomatoes, peppers, tomatillo's cilantro, onions and put in a bowl.
• Using a food processor, dice the garlic, lemon and two or three of the jalapeno peppers.
• Add this to the chopped vegetables.
• Add the rest of the ingredients, and mix well.
• This salsa tastes the best after it has some time for the ingredients to marinade.
• You can use any type of tomatoes you like, same goes with the peppers, just be sure to taste it as you add the jalepenos, because some of them can be a lot hotter than others.

HOMEMADE SMOKY SALSA

Steps:

• Combine tomatoes, cilantro, red onion, jalapeno, lime juice, garlic, olive oil, liquid smoke, black pepper, and chipotle flakes in the bowl of a food processor; pulse until blended.

PAULA'S EASY HOMEMADE (TASTES LIKE FRESH) SALSA

Steps:

• In a food processor, add onion and jalapeño and process to your liking (if you want chunky, don't process very long).
• Add Rotel, tomatoes and juice, green chilies and process.
• Put in bowl and add spices.
• Chill for a couple of hours for flavors to combine.
• PS If you are brave you can add 2 cans of hot Rotel.

HOMEMADE CHILI POTATO CHIPS WITH SESAME AVOCADO SALSA

Steps:

• For the homemade chili potato chips: Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment.
• Distribute the potatoes between the prepared baking sheets in one layer. Brush with olive oil and sprinkle with salt and pepper, then flip the potatoes over, brush the other side with olive oil and sprinkle with salt and pepper. Bake, rotating the pans halfway through, until splotchy and brown, 25 to 30 minutes. Keep a close eye on them as they could burn quickly.
• For the sesame avocado salsa: Meanwhile, whisk together the soy sauce, sesame oil, ginger, lime and some hot sauce in a large bowl. Add the avocados and toss to coat, mashing some of the avocados a little bit to bring everything together. Taste and adjust as desired (this is one of those foods that you've eaten half of by the time you're done making it because you'll probably want to taste test it again and again and again...). Top with the chopped cilantro and toasted sesame seeds.
• When the chips are done, immediately sprinkle them with the chili powder. Let cool slightly and enjoy with the salsa.

GRILLED CATFISH WITH HOMEMADE SALSA

Steps:

• Sprinkle catfish with garlic salt and pepper.
• Place catfish in a well-oiled grill basket, or on a well-oiled grill rack.
• Grill on an uncovered grill directly over medium-hot coals for about 5 minutes per side, or until fish flakes easily.
• HOMEMADE SALSA: In a bowl combine tomatoes, onion, jalapeno peppers, vinegar and salt and stir well Let stand at room temperature for about 30 minutes before serving.
• Chill to store.
• Serve over catfish fillets, hot off the grill.

HOMEMADE SALSA ON THE FLY (PAULA DEEN)

Steps:

• In a large glass bowl, combine all ingredients. Stir well with a spoon. Cover with plastic wrap and chill until serving time.

HOMEMADE HUMMUS WITH OLIVE SALSA

Steps:

• In food processor or blender, combine chick peas, olive oil, lemon juice, tahini, garlic, 1 tablespoon water, cumin, paprika and Adobo. Puree until mixture is smooth and creamy, about one minute.
• In medium bowl, combine olives, capers, tomatoes, shallots, parsley and hot sauce. This should make approximately two cups of salsa.
• Mound salsa in center of large serving dish. Spoon hummus in ring around salsa. (As an alternate presentation, layer hummus, and then salsa, alternating layers, in a shallow dish.) Drizzle with olive oil, if desired. Serve with crackers.

TX STYLE PICO DE GALLO (HOMEMADE SALSA)

Steps:

• Put tomatoes in container with garlic, onion, and jalapenos and stir together. If using the jar jalapenos add a little splash of juice from jar of jalapeno slices.
• Squirt lime juice on and stir. Add cilantro.
• Add salt, pepper, and any other seasonings to taste. Refrigerate and let "marinate" for a little while for flavors to incorporate. Enjoy!

SPEEDY HOMEMADE SALSA

Steps:

• In a food processor, combine all ingredients; cover and process until chunky. Transfer to a small bowl.

ZHUG (HOMEMADE YEMENI SALSA)

Steps:

• Combine tomatoes, mint, jalapeno peppers, cilantro, oregano, garlic, and habanero pepper in a blender. Pulse in brief intervals, stirring with a spoon to ensure even blending, until salsa is smooth.

CHUNKY HOMEMADE SALSA

Steps:

• 1. Gather and prep your ingredients.
• 2. Combine all ingredients; cover and refrigerate 6 to 8 hours. Serve with tortilla chips.

POMEGRANATE SALSA WITH HOMEMADE CHIPS

Steps:

• For salsa, in a serving bowl, combine the pomegranate seeds, pear, onion, jalapeno and garlic. In a small bowl, combine the cilantro, lime juice, oil, honey, basil, salt and ginger. Drizzle over pomegranate mixture; toss to coat. Cover and refrigerate for 1 hour., Line a 15x10x1-in. baking pan with a double thickness of paper towel; place a wire rack in pan. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry tortilla wedges, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Place chips on wire rack; sprinkle with kosher salt. , Just before serving, gently stir avocado into salsa. Serve with chips.

HEALTHY HOMEMADE CHIPS & SALSA

Steps:

• To Make Salsa:.
• Combine all the ingredients in a blender and pulse until you form a rough paste. Add more salt/chilli/corriander to taste.
• To Make Chips:.
• Pre-heat oven to 200 oC.
• Split pitta bread in two.
• Slice pitta bread into triangular 'chips'.
• Bake on a metal tray for 3-4 minutes.
• Now dip and enjoy!
• Notes:.
• If the salsa is too watery, add a little more tomato paste.
• You don't need any oil on the pitta bread, which makes the chips extra healthy. They cook very quickly, so don't forget about them when you put them in the oven!
• To make extra hot chips, pat them with water and sprinkle with cayenne pepper before baking.

FRESH HOMEMADE SALSA FOR CANNING

Steps:

• Wash all jars, lids etc in the dishwasher.
• Always wear gloves while preparing salsa!
• Prepare tomatoes by soaking tomatoes in boiling water for 2-3 minutes to split and loosen skins. Peel and chop all tomatoes, drain excess juices off in a strainer or colander before adding to extra large bowl. (I half or quarter the tomatoes, then process briefly in a food processor before draining off juices, I like the tomatoes kind of chunky).
• Dice or cube all onions and peppers into the same bowl. Add chopped cilantro. (I do all the onions, peppers and cilantro in a food processor - I keep them kind of chunky also).
• Once all the vegies are in the bowl, stir in the lemon juice, garlic powder, salt and pepper.
• Taste to see if it is as hot as you would like it - if not add 1-2 more hot peppers tasting after each addition. Keep in mind as it sits for a while it will get a little bit hotter.
• Bring all ingredients to a boil in large pot & simmer for 15 minutes. Stir often to prevent sticking.
• Fill jars leaving about 3/4 inch at the top. Wipe off tops of the jars before putting lids on. Screw lids tight then turn back about 1/4 turn.
• Process in steam canner (not pressure cooker / steamer) or boiling water bath for 15 minutes.
• Cool jars.
• Before storing, test each jar to be sure it has sealed by pressing down on lid, it should not move.