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How to Make Salsa

If you’re into Tex-Mex foods and want to try to make them at home, then you should really learn how to make salsa. It’s an essential condiment for almost all the dishes, including simple nachos, burritos, enchiladas, and tacos.

You can eat salsa with store-bought chips or you can use it as topping for other dishes. There are multiple ways you can make this veggie delight, depends on what consistency you’re looking for: smooth, thick, or chunky. But it just has to be spicy, right? Especially since spicy food is pretty good for you and your health.

And salsa isn’t even difficult to make as long as you have the great, fresh ingredients. Read on to see the steps to take!

How to make salsa in 6 simple steps

1. Prepare your ingredients

You will need 3-4 tomatoes, half on a red or white onion, a jalapeno, lime juice, salt, vinegar, and cilantro. It’s not a fixed recipe though, you can tinker with it and add or subtract ingredients. Try some garlic, corn, bell peppers, or beans!

2.Wash the tomatoes and dice them

Use a cutting board to dice the washed veggies. You need small pieces if you plan on making chunky salsa. If you’re aiming for a smoother, restaurant-style salsa, then you can cut the tomatoes in wedges

3. Chop the onion and jalapeno

If you’re going for smooth salsa, finely chop the onion and jalapeno.

4. Blend the tomatoes

Add the tomatoes to the blender with onion and jalapeno and blend until the salsa has the consistency you crave.

5. Add cilantro, lime juice, oil, salt, and vinegar

Add the ingredients above to the blender and continue blending.

6. Serve with favorite food

Salsa doesn’t have a fixed recipe, so you can transform it to be anything you need. And you can also pair it with plenty of dishes. The result is up to you!

I’m a pop culture nerd who thinks too much about fried bacon, Buffy the Vampire Slayer and life, the Universe and everything. I love food and sometimes you can see that on my hips, but I don't care that much about that.
What I do care more about is trying to eat healthier, even though I admit that I like to indulge in my food fantasies. I’m addicted to puns, so forgive me for that when you read my articles. I now know too much about nutrition to be fun to hang out with. So long and thanks for all the fish-based omega-3 fatty acids.

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