If it costs less than the jarred stuff, tastes better, takes only a few minutes to whip up and uses just a handful of simple ingredients, why wouldn’t you make your own salsa? Don’t stop at using it just as a chip dip—you might also like this salsa over scrambled eggs or omelets, on top of a baked potato or a burger, or just straight up with a spoon!
Super simple salsa
Super salsa
Makes about 2 cups
1 14.5-ounce can diced tomatoes
1/4 cup chopped white onion
3 tablespoons cilantro
1½ teaspoons lime juice
2 teaspoons minced jalapeno pepper
1 small garlic clove, minced
Kosher salt
For chunky salsa: Combine all ingredients in a bowl. For a smoother salsa: Combine all ingredients in blender, and pulse one or two times. Salsa will keep in refrigerator about five days.
While handling hot peppers, like jalapenos, it’s best to protect your hands by wearing food-grade latex gloves. Be sure not to touch your eyes or face while working with peppers.
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