Fresh Homemade Salsa
Fresh homemade salsa is one of the simplest, tastiest toppings for any recipe. As mentioned in her classes, Chef Kenzie always encourages using acid, salt, and fat to enhance the flavor of a meal. Therefore, the acid (from the tomato) and salt in the salsa pair perfectly with a fatty meat or a lean meat drizzled in olive oil. Fresh tomatoes allow the flavors from the salsa to really POP. This makes homemade salsa bright and refreshing topping in contrast to the saltier variations you may find at the store. The best part? You can mix in different vegetables, spices, and herbs, and control the amount of salt to suit your taste preferences.
Our recipe calls for cilantro, jalapeños, and diced tomatoes – but there are certainly other options you could experiment with. Try using parsley or basil in place of some of the cilantro. Opt for bell peppers or a different type of chile pepper instead of the jalapeños. Try using dice fresh tomatoes, tomatillos, and/or bell peppers from the garden in place of some (or all) of the canned tomatoes. At the end, add a squeeze of lime or lemon, a dash of salt, and some aromatics (onion and garlic). Finally, serve along with your favorite protein, slow carb, and a few vegetables for a tasty family meal!
How can you Serve your Fresh Homemade Salsa?
Salsa isn’t just for tacos or chips – it can be used in a variety of meals! Try stuffing a chicken breast with a scoop of salsa and some cheddar cheese. Mix the salsa into scrambled eggs and serve in a half avocado “boat”. Or, try serving some of the salsa over a tomato-based soup or stew for something unique and unexpected.
How do you like serving your homemade salsa? Share your ideas in the comments below or take a picture of your meal and share it in the Facebook Group – we always love to see what you’ve been cooking!
Looking for More Quick-and-Easy Recipe Ideas?
Check out our online recipe classes with Chef Kenzie Osborne. Each class is a one-hour session with a 30-minute question period. Upon purchase, you will immediately receive a specialized one-week meal plan, prep list, and additional resources prepared by Chef Dawn Ludwig and Chef Kenzie Osborne.
- Food processor
- 2-3 cloves garlic
- 1 medium onion
- 1 bunch cilantro (½ to 1 cup chopped)
- lime juice, to taste
- 1-2 jalapeños* or other chiles of your choice
- ½ tsp salt
- 1 (14.5 ounce) can diced tomatoes
- Place the garlic, onion, cilantro, lime juice, jalapeño, and salt in a food processor. Process until finely chopped.
- Add the tomatoes. Pulse to a finely chopped salsa consistency. Transfer to a glass mason jar with a lid. Store in the refrigerator for 2 to 3 weeks.
- *Quick Tip: If you want a milder salsa, take the seeds out of the jalapeños or use fewer of them. You can use any peppers of your choice: a chipotle pepper will add a smoky flavor, but you could also use poblanos or bells. Feel free to make it your own!