A homemade salsa recipe that’s incredibly easy to prepare and made with fresh and healthy ingredients. You’ll never buy store-bought salsa again!
It’s getting sizzling hot here in Los Angeles, which means that tomatoes are growing like weeds. It’s the perfect time of year to make Fresh Salsa! If you’ve ever tasted freshly made salsa, you know how incredibly delicious it can be. Bright, juicy and flavorful, you almost feel like you could drink it!
This recipe is no different and couldn’t be easier to make! Seriously, it takes all of 5 minutes to prepare by simply throwing everything into a food processor, give it a couple pulses bada bing, bada boom! The key is not to over process, otherwise you’ll get a watery finished product.
Fresh and healthy
The best part of homemade salsa (or anything homemade for that matter) is that it hasn’t been sitting in a jar on a shelf for weeks or months. That means no preservatives and fresh ingredients. The way food used to be!
The Power of Cilantro
In my personal chef business over the years, I’ve found that cilantro is one of those foods that people either LOVE or HATE. I happen to be in the Love camp and it’s not just because of the taste. Cilantro is one of the best herbs for helping the body detox naturally and can actually help pull heavy metals like mercury and lead from the body. Pretty powerful for a dainty little herb, huh!
Cilantro can also be added to things like fresh juices and smoothies.
Specialty Equipment and Ingredients for this recipe:
Fresh and Healthy Homemade Salsa Recipe
Fresh and Healthy Homemade Salsa
- 2 Tablespoons red onion rough chop
- 1 – 2 garlic cloves
- 1- inch piece jalapeño pepper seeded, optional*
- 1 cup cherry or grape tomatoes diced
- 4 sprigs cilantro rough chop
- Juice of 1/2 lime
- 1 teaspoon olive oil
- 1 teaspoon brown rice vinegar
- 2 generous pinches sea salt
- Pinch black pepper
Place the red onion, garlic and fresh jalapeño (if using) into a food processor and pulse 2 – 3 times. Scrape down the sides and add the remaining ingredients. Pulse a couple more times until desired texture is reached. Taste for seasoning.
Store leftover salsa in a sealed, airtight container in the fridge for 5 -7 days.
*If you love spicy, feel free to add the jalapeño seeds.