Ingredients (makes about 2 cups)
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4–5 ripe tomatoes, chopped
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2–3 fresh chili peppers (like jalapeño or serrano), stemmed and chopped
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1 small onion, chopped
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2 garlic cloves, minced
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1/4 cup fresh cilantro, chopped
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1–2 tbsp lime juice
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1 tsp salt (adjust to taste)
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1/2 tsp black pepper
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Optional: 1/2 tsp sugar (to balance acidity)
Instructions
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Prepare Ingredients:
Wash and chop all vegetables. Remove seeds from chili peppers if you want a milder heat. -
Blend:
In a blender or food processor, combine tomatoes, chili peppers, onion, garlic, lime juice, salt, and pepper. Blend until smooth or leave slightly chunky for texture. -
Cook (optional for deeper flavor):
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Pour salsa into a small saucepan.
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Simmer on medium heat for 5–10 minutes, stirring occasionally.
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Let cool slightly before serving.
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Add Fresh Herbs:
Stir in chopped cilantro after cooking to preserve freshness. -
Serve:
Serve as a dip with tortilla chips, tacos, grilled meats, or eggs.
💡 Tips:
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For extra smoky flavor, roast tomatoes, chili, and garlic on a pan or grill before blending.
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Adjust the spiciness by adding more or fewer chili peppers.
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Store in a sealed container in the fridge for up to 5 days.
If you want, I can also give you a fiery “extra hot” version that really makes it salsa picante-level spicy without overwhelming the flavor. Do you want me to do that?
