Victoria’s Salsa Recipe
Course: AppetizersCuisine: MexicanDifficulty: Easy4
servings10
minutes25
kcal10
minutesI got a new Food Processor and had to try it out, so I made salsa as my first run with the food processor and it was worth every penny I spent, thanks honey!
Ingredients
3-4 medium to large tomatoes (I like vine ripened or beef steak)
Some fresh cilantro – 1/4 of a cup or more depending on your taste
1 small yellow onion
1 small can of jalapenos marinated medium to hot
Garlic powder (to taste)
If you like salt to taste (I don’t use salt)
Directions
- You can put all ingredients in food processor at once and pulse or chop all ingredients finely and mix
- Serve with tortilla chips
Notes
- This recipe is very easy and delicious. Don’t take my word for it, just try it yourself!
- I eat salsa on my eggs or sometimes on baked potatoes with a little sour cream.
Salsa Mexicana style!
Homemade salsa recipe lovers, this one’s for you. Skip the bland store-bought jars and make something fresh, fast, and full of flavor. With just a few simple ingredients—ripe tomatoes, onions, jalapeños, and cilantro—you can whip up a salsa that tastes like it came straight from a Mexican kitchen.
I made this recipe after getting a new food processor (thanks, honey). It was the perfect excuse to test it out, and wow—it did not disappoint. Just toss everything in and pulse until it’s chopped to your liking. That’s it. No cooking. No drama. Just delicious, fresh salsa in minutes.
This salsa works great with tortilla chips, but it doesn’t stop there. Spoon it over scrambled eggs, baked potatoes, tacos, or anything else that needs a flavor upgrade. It’s bright, spicy, and surprisingly addictive.
Why Make Homemade Salsa?
Let’s be honest: most store-bought salsa tastes like tomatoes in witness protection. Bland, watery, and loaded with preservatives, it just doesn’t compare. When you make salsa at home, you get:
- Fresh ingredients with actual flavor
- Control over heat, salt, and texture
- Zero additives or weird thickeners
- Bragging rights at any potluck, BBQ, or taco night
Plus, it only takes about 10 minutes. That’s less time than it takes to find your car keys.
Storage Tip
Keep it in an airtight container in the fridge. It stays fresh for up to 3 days—but honestly, you’ll eat it all before then.
This is salsa done right: no fuss, no filler, just pure flavor. Try it and thank me later. Or don’t. I’ll still sleep just fine.
FAQ
Yes, you can chop all the ingredients finely by hand. It takes longer, but it’s worth it if you enjoy crying over onions in the name of authenticity.
That depends on the jalapeños you use. Choose mild or hot depending on your heat tolerance. Or just eat it while sweating and pretending you’re fine.
It stays fresh for up to 3 days in an airtight container. After that, it gets a little sad and watery—just like store-bought.
Absolutely. Feel free to toss in lime juice, corn, black beans, or diced avocado. Just don’t call it “Victoria’s Salsa” anymore—you’ve made it weird.
