Spicy Mexican-style homemade salsa that you can easily make in 5 minutes with the help of a food processor or food chopper. This vibrant, fresh tomato salsa made with a hint of spice is a perfect condiment for snacking.
Rinse and roughly chop the tomatoes, onion, green chillies and coriander leaves.
If you want you can remove the seeds from the tomatoes as well as green chilies or serrano peppers.
Transfer the chopped ingredients to a food processor.
Add the ground spices and salt as required.
Add 2 teaspoon lemon juice or more if you prefer a tangier salsa.
Close the lid and process into a fine, slightly-chunky consistency. I recommend pulsing bit by bit to make sure you don’t over process.
Serve salsa immediately or refrigerate in a sealed container to enjoy later.
Serve it with chips or crackers like nachos, pita crackers or tortilla chips.
You can also use it as a zesty condiment on these Vegetarian Tacos, burritos, enchiladas, quesadillas, Mexican rice or any of your favorite Mexican-inspired dishes.
Tomatoes: Use good quality fresh red tomatoes of any variety in this salsa recipe. If the tomato peels are thick, blanch the tomatoes and peel the skin before processing them. Canned tomatoes will also work well and can be easily replaced with fresh tomatoes.
Consistency: The perfect salsa does not have large bits or chunks in it, but also isn’t too smooth. I recommend pulsing bit by bit to make sure you don’t over process.
Sweetness: For a mild sweet tasting salsa and also to balance the acidity, tanginess from tomatoes, you can add ¼ to ½ teaspoon of brown sugar or raw sugar.
No food processor? No worries: Although a food processor helps in making salsa super quick, you can also use a chopping board. Simply continue to finely chop the produce into a minced pulp, and then transfer to a bowl.
Make ahead and storage: Make a large batch and store in an air-tight container for up to one week in the refrigerator.
Scaling: You can easily double or triple this salsa recipe.