Food Friday: Homemade Salsa


Keltin and I primarily get our vegetables through a CSA box and the last time we picked up a box it contained, among other things, cherry tomatoes, jalapenos, and an onion. I already had most of the other ingredients and what is better to do in the heat of a Texas summer than make fresh salsa?

Normally I would suggest making salsa in a food processor but mine is too small and I don’t have room for a larger one. However, immersion blenders are wonderful things and make some pretty good salsa. Just be careful, things can spray a bit with the immersion blender and I almost got salsa in my eye.


So I didn’t measure really when I made this recipe, but I’ll give you what I can.

  • 1-1 1/2 C. Cherry Tomatoes (Sliced in half)
  • 3 Jalapenos (Roasted and Diced)
  • 1/2 Large Onion (Roughly Diced)
  • 1 C. Cilantro (Packed)
  • 3 Tbs. Lime Juice (Aprox. 1 1/2 Limes)
  • 1 1/2 Tsp. Salt
  • 1 Tsp. Cumin
  • 3 Cloves Garlic (Roughly Chopped)


  1. De-seed and roast the jalapenos on the stove or on the grill. Let cool, then slice.
  2. Combine all ingredients in a food processor and pulse to desired thickness.
  3. Add salt as needed and additional jalapenos or other peppers for additional heat.
  4. Serve immediately or jar for later use.

This is a medium heat salsa and I made it only slightly chunky – they are small pieces. Also, beware, the jalapenos will make your fingers burn, gloves are suggested but not required. What do you put in your homemade salsa? Happy Friday!


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