Homemade Authentic Salsa

10 servings Prep: 15 m Cook: PT0M Total: 15 m Beginner
5.0/5 (4)
Homemade Authentic Salsa
Perfect for parties, game day, or served alongside taco soup, Mexican cornbread, or crawfish nachos!
A wonderful authentic recipe with fresh tomatoes, cilantro, and jalapeños. The salsa tastes just like it does in a really good Mexican restaurant! Ready in just 15 minutes with simple ingredients and a food processor.

Ingredients

10 servings
  • 10 large tomatoes
  • 1/2 bunch fresh Cilantro
  • 2 fresh Jalapenos
  • 1/2 bunch fresh Green Onions, chopped
  • 1 tsp garlic powder (you can add more to taste)
  • 1 tsp salt

Step-by-Step Instructions

  1. In a food processor or a blender add half of the tomatoes, cilantro, jalapeno, garlic powder and salt. Run until finely chopped but not pureed.
  2. Chop the other half of the tomatoes and, in a large glass bowl, add the food processed ingredients. Stir to combine along with the chopped green onions. Best if used within a week. Enjoy!

Common Problems and Solutions

Q: Why is my salsa too watery?

A: Make sure to use firm, ripe tomatoes rather than overripe ones. You can also seed the tomatoes before chopping to reduce excess liquid. If it's already made, drain off some liquid or let it sit in a colander for a few minutes.

Q: Can I adjust the heat level?

A: Absolutely! The heat comes from the jalapeños. For milder salsa, remove the seeds and membranes from the jalapeños before adding. For spicier salsa, add an extra jalapeño or use serrano peppers instead.

Q: How long will this salsa keep?

A: Fresh salsa is best within 3-4 days when stored in an airtight container in the refrigerator. After that, the vegetables start to break down and release more liquid. The recipe says within a week, but fresher is always better.

Tips and Techniques

Don’t over-process in the food processor—you want a chunky texture, not a puree. Pulse in short bursts and check frequently. For even better flavor, let the salsa sit for 30 minutes before serving to allow the flavors to meld together.

Ingredient Substitutions

  • fresh cilantro: fresh parsley
  • garlic powder: 2-3 cloves fresh garlic, minced
  • jalapeños: serrano peppers or poblano peppers

Equipment Needed

  • food processor or blender
  • large glass bowl
  • cutting board and knife

Historical Context

While this is a Mexican restaurant-style salsa rather than a traditional Cajun recipe, fresh salsas like this have become popular throughout Louisiana, especially in areas with Tex-Mex influence. The use of a food processor modernizes the traditional molcajete method.