EFK Kitchen Ready
Erickson Fresh Homemade Salsa
A fresh, bright homemade salsa we make with Roma tomatoes, jalapeño, onion, cilantro and lime. Easy to adjust from mild to hot, with a roasted variation when we want a deeper flavor.
From the EFK recipe collection
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Yield
- About 4 cups
- Cuisine
- Mexican
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Pulse onion and garlic in a food processor. Add tomatoes, jalapeño, cilantro, lime juice and zest, salt, and cumin. Pulse until combined but still chunky; do not puree. Taste and adjust seasoning. Add a small pinch of sugar only if needed. Drain excess liquid if necessary. Refrigerate about 30 minutes before serving.
- MILD: Use 1/2 jalapeño with seeds and membranes removed.
- MEDIUM: Use 1 whole jalapeño with some seeds removed.
- HOT: Use 1 whole jalapeño with seeds and membranes retained. Add serrano if desired.
- ROASTED: Roast or char the tomatoes, jalapeño, onion, and garlic first, then process with the remaining ingredients. Keep chunky and drain excess liquid if needed.
Equipment
Food processor or blender; chef's knife; cutting board; measuring spoons; serving bowl or storage container
Food safety & storage
Keep refrigerated in a covered glass container. Use clean utensils when serving and refrigerate promptly after use.
View this recipe on the original EFK website ↗