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We judge a Mexican restaurant on its chips and salsa. If we like the chips and salsa, we like the restaurant; if we don’t like the chips and salsa, well, you get it! We make our salsa fresca just the way we like it (preferably with tomatoes from grandpa’s garden!) It’s the best homemade salsa recipe.
How do you like your chips and salsa?
Our preference for chips are thin, crisp, warm, and lightly salted. We like tasting all the flavors in every bite of salsa. Therefore, we tend to like smoother, restaurant style salsa. Chop everything fine and we’re OK, put it in the blender—that’s good too. Big chunks — no gracias.
Making homemade salsa
We like the flavors of roasted salsas, but we also like salsa that isn’t roasted. In this recipe for homemade salsa, we roast the jalapenos and tomatoes just enough to slip the skins off, but we don’t char them too much.
How to peel and roast tomatoes for salsa
For this fresh tomato salsa, taking skins off tomatoes is a breeze! Just cut the tomatoes in half and place them cut side down on a large rimmed cookie sheet. Broil them on high or 5-7 minutes until the skins begin to blister & shrivel. Then, remove tomatoes from oven and easily peel them.
How to peel and roast jalapeños for salsa
You can remove skins from jalapenos by a similar method: cut jalapenos in half; remove stem, membrane and seeds; place them cut side down on cookie sheet. Broil 5-10 minutes until the skins begin to blister. Remove from oven; place in paper bag to let them sweat. Peel.
Ahhh! The taste of fresh lime!
Make sure you use fresh lime juice in this recipe. There is no substitute for that tart, fresh flavor. This salsa makes it easy. The recipe is pretty simple: chop onions, mince garlic, rinse and twist cilantro, squeeze limes, then removed skins from peppers and tomatoes.
Once your ingredients are prepped, just throw everything in the blender and blend away! That’s it.
We can’t put in words how much we like this salsa! Honestly, we could eat it by the spoonful. It’s also great with tortilla chips and lots of other Mexican dishes.
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- 3 cups peeled and drained tomatoes (about 16 Roma tomatoes)
- 1 small-medium yellow onion; chopped
- 2 jalapeños, membranes and seeds removed
- 3 cloves garlic
- 1 bunch cilantro (top--leaf part only) twisted off
- 1/3 cup fresh lime juice (about 4 limes)
- 2 teaspoons sugar
- 1 ½ tablespoons sea salt or coarse Kosher salt
- 1 Tablespoon red wine vinegar
1. Remove skins from tomatoes using one of these methods:
Method 1: Hot water bath + ice water plunge.
Method 2: Oven. (I think it’s easiest to cut tomatoes in half and place them cut side down on a large rimmed cookie sheet. Broil them for 5-7 minutes until the skins begin to blister & shrivel. Remove tomatoes from the oven and easily peel them.)
2. Remove skins from jalapenos using oven method: cut jalapenos in half; remove stem, membrane and seeds; place them cut side down on cookie sheet. Broil 5-10 minutes until the skins begin to blister. Remove from oven; place in paper bag to let them sweat. Peel.
3. Combine all ingredients in blender and blend until smooth.
4. Refrigerate until ready to serve. Will stay fresh in refrigerator for 2-3 days.
Serving Size:1/4 cup
Amount Per Serving: Calories: 12Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 633mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 0g
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