Easy Homemade Salsa Roja
This homemade salsa recipe is zesty, fresh, and incredibly easy to make.
Servings 4 cups
Ingredients
- 1 28-ounce can whole peeled tomatoes
- 1-2 large jalapeno peppers, stems, ribs, and seeds removed
- 1 large bell pepper, ribs and seeds removed, cut into quarters
- ¼ medium red onion, peeled
- ¼ medium white onion, peeled
- 2 cloves garlic, peeled
- ¼ cup cilantro leaves, stems removed
- Juice of half a small lime
- 1 Tbsp kosher salt
- 1 Tbsp olive oil
Instructions
- Combine all ingredients in a blender or food processor and pulse until finely chopped and desired consistency. Serve, store, and enjoy!
Notes
TIFFY’S TIPS:
- Remove stems, ribs, and seeds of jalapeño peppers to control the amount of spice. This tool is an efficient way to do so!
- When selecting bell peppers, I like using a variety of colors red, green and yellow.
- You can’t beat the ease and visual aesthetic of a convenient serving dish, and this one is next on my list!
- I prefer using my Vitamix blender, but you can also use a food processor.
- I use these airtight food storage containers to store and refrigerate any leftovers for up to a week.