How to Make Salsa

Guide Note

Nothing complements a tortilla chip (or a burrito, a nacho, a taco) quite like a dollop of fresh, homemade salsa. With a few tomatoes and these step-by-step instructions, you'll soon be gobbling up delicious dip faster than you can say "Cinco de Mayo."

Table of Contents

Salsa Tips

  1. You can make salsa as hot (or mild) as you'd like by varying the intensity of your ingredients.
  2. To protect your eyes and skin, wash your hands after handling hot peppers.
  3. Using a food processor lets you quickly whip up a batch of salsa.
  4. Homemade salsa should keep for a week (fruit-based salsa should be eaten within a day, however).

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Introduction

Take flavor into your own hands! (Creative Commons photo by Luke Wisely)
Take flavor into your own hands! (Creative Commons photo by Luke Wisely)
  • Although there are many pre-made salsas available, none can compare to fresh salsa made from scratch. You'll find it far more tasty and satisfying than the best store-bought brew, whether you prefer your dip smooth or chunky, mild or spicy, sweet or tangy. A mere 10 minutes in the kitchen will leave you with a fresh and delicious salsa that will have delighted tasters calling out Arriba!

Step 1: Gather Your Tools

  1. Chef's knife
  2. A butter knife
  3. Non-reactive mixing bowl
  4. Cutting board
  5. Spoon
  6. Garlic Press (optional)

Step 2: Gather Your Ingredients

  1. 3 ripe tomatoes
  2. 1 onion
  3. 1 large jalapeno pepper
  4. 2 limes
  5. ¼ cup cilantro
  6. ½ clove garlic
    • Note that a "clove" is just one small section of garlic, not the entire bulb.
  7. 1 teaspoon salt
  8. 1 teaspoon pepper

Step 3: Make Your Salsa

  • This recipe will take about 10 minutes of prep time, and will yield approximately 2 cups of moderately spicy salsa. For a larger portion, simply double or triple all of the ingredients.

WARNING: Make sure to wash your hands carefully after handling peppers, as the juice can sting badly if it comes in contact with your eyes or an open cut.

  1. Start by seeding your tomatoes
  2. Next, using your chef's knife, chop the tomatoes, onion, and jalapeno pepper into small pieces.
  3. Press or mince the garlic.
    • If you have a garlic press, remove the clove's outer layer and put it in your press.
    • If you don't own a garlic press, just slice the clove into very thin pieces. Then mince the pieces with your sharp knife by holding down the tip of the blade against the board and firmly "rocking" the knife through the garlic, until you've got a juicy, pulpy result.
  4. Combine the above ingredients into your mixing bowl and stir.
  5. Shred the cilantro into small pieces and add to bowl.
    • Using your hands, tear cilantro into bite-size bits. This will bruise the cilantro slightly, releasing a subtle flavor. If you're in a hurry, you can chop the cilantro instead.
  6. Cut limes into halves and squeeze the juice from them into your bowl.
  7. Stir salsa with spoon until all of the ingredients are thoroughly mixed.
  8. Add salt and pepper, then taste the salsa. Add more if necessary.
  9. Cover and chill salsa for one hour before serving.
  10. Serve and enjoy!

NOTE: Keep salsa covered and refrigerated when it is not being served, to prevent the ingredients from going bad. It will taste the freshest in the first few days after it has been made, but should last for about a week.

Feelin' Hot, Hot, Hot

  • Some of us relish the exquisite pain of food that sets our mouths on fire, while others just can't handle the heat. The great thing about salsa is that you can doctor the recipe to suit your own taste buds.
  1. Mild-Mannered
  2. Hot and Bothered
    For finer salsas, using a food processor can help you get just the right consistency. (Creative Commons photo by Ed Fladung)
    For finer salsas, using a food processor can help you get just the right consistency. (Creative Commons photo by Ed Fladung)
    • Craving more sizzle with your sauce? Add 1 to 2 more jalapeno peppers, or trade in the jalapeno for an intensely spicy habanero chili. Just make sure to keep a glass of water handy, because this sauce can get mucho caliente!

Salsa Tips and Tricks

  1. Try grilling the tomatoes or onions for intensified flavor.
  2. Making salsa can be even easier if you use a food processor. Combine tomatoes, onion, jalapeno peppers, garlic, and cilantro into food processor and pulse, leaving the mixture a bit chunky. Then add lime juice, salt, and pepper.
  3. For smoother salsa, puree the mixture. This can be achieved by mashing the mixture by hand, or by grinding the salsa in a blender until the chunks are removed.

Alternate Recipes

  • Although there is no way to replace classic homemade salsa, sometimes it's fun to mix things up and try out new ingredients. It's easy to get creative with toppings, so feel free to throw in any ingredients that sound good to you. Here, a few ways to really put the ah! in salsa.
  1. Substituting other soft fruits for the tomatoes is a great way to add a tropical topping to your favorite entrees. Some recipes to try:
    1. All Recipes: Strawberry Salsa
      • This recipe adds 1 pint of strawberries to our traditional tomato salsa. Prep time: 10 minutes; refrigerate for 2 hours.
    2. Epicurious: Watermelon and Cantaloupe Salsa
      • Brown sugar and ginger lend sweetness to this summertime favorite, while jalapeno chilies add spice. Terrific over grilled chicken.
    3. Martha Stewart: Tropical Fruit Salsa
      • A delicious blend of pineapple, mango, and papaya, this salsa is surprisingly easy to prepare. Add papaya immediately before serving. Makes 5 cups.
    4. SimplyRecipes: Mango Salsa
      • Mango salsa is a perennial favorite and tastes delicious with white fish or in tacos. Here, substitute 1 ripe mango for the tomatoes, and add 1 small cucumber.
  2. Put a unique spin on traditional salsa by adding different vegetables. The taste of corn, tomatillos, or bell pepper is sure to surprise and delight all those attending your next fiesta. Check out these recipes for ideas:
    1. Food Network: Kicked Up Salsa with Corn
      • Cooking corn in a skillet caramelizes it, bringing out its natural sweetness. Combine with traditional salsa ingredients.
    2. Martha Stewart: Bell Pepper Salsa
      Get creative, ditch the tomatoes, and experiment with non-traditional recipes like this mango-pineapple salsa. (Creative Commons photo by Buck)
      Get creative, ditch the tomatoes, and experiment with non-traditional recipes like this mango-pineapple salsa. (Creative Commons photo by Buck)
      • Red peppers and avocado are mixed with jalapenos and onions for a delicious salsa with a little kick to it. For a different flavor, replace red peppers with sweeter yellow peppers. Martha recommends enjoying with snapper, and she's usually right about these things.
    3. Simply Recipes: Tomatillo Salsa Verde
      • This popular "green salsa" uses tomatillos, which look like small, green tomatoes enveloped in a husk. Make sure to remove husks before proceeding with this recipe!
  3. For flavor, add herbs like basil, mint, or chives.
    • You can add larger or smaller quantities of herbs depending on how strong of a taste you want the herb to have in your salsa. For our salsa recipe, ½ cup of basil or mint leaves is a good starting point. More interested in chives? 4 tablespoons should do the trick.
  4. For those of us with a sweet tooth (you know who you are!), add 1 teaspoon sugar into the mix.

NOTE: Eat fruit salsas within a day of making them; they don't keep as long as regular salsa.

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