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Homemade Salsa
Recipe

8 INGREDIENTS • 5 STEPS • 1DAY 15MINS

Homemade Salsa

5
3 ratings
Learn this easy technique for making amazing homemade salsa using simple ingredients.
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Chucheman
Hi, I'm Chucheman and I love cooking. My specialty is Mexican food, but I have recipes from several countries around the world. I invite you to see my step by step recipes!
Learn this easy technique for making amazing homemade salsa using simple ingredients.
1DAY 15MINS
Total Time
$4.20
Cost Per Serving
Ingredients
Servings
4
US / Metric
Tomato
5 1/2 cups
Ripe Tomatoes
Serrano Chili
8
Serrano Chilis
White Onion
1
White Onion
Garlic
1 clove
Garlic
Coarse Salt
1 Tbsp
Coarse Salt
Freshly Ground Black Pepper
1 Tbsp
Freshly Ground Black Pepper
Fresh Cilantro
3/4 tsp
Chopped Fresh Cilantro
Corn Starch
1 Tbsp
Corn Starch
mixed with 6 Tbsp of water
Nutrition Per Serving
VIEW ALL
Calories
51
Fat
0.5 g
Protein
2.2 g
Carbs
11.2 g
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Homemade Salsa
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Chucheman
Hi, I'm Chucheman and I love cooking. My specialty is Mexican food, but I have recipes from several countries around the world. I invite you to see my step by step recipes!
Cooking InstructionsHide images
step 1
Finely chop the Tomatoes (5 1/2 cups), Serrano Chilis (8), White Onion (1), and Garlic (1 clove).
step 2
Mix the chopped tomato, serrano peppers, onion, and garlic well in a bowl and season with Coarse Salt (1 Tbsp) and Freshly Ground Black Pepper (1 Tbsp). Cover and place in the fridge for 24 hours to marinate.
step 2 Mix the chopped tomato, serrano peppers, onion, and garlic well in a bowl and season with Coarse Salt (1 Tbsp) and Freshly Ground Black Pepper (1 Tbsp). Cover and place in the fridge for 24 hours to marinate.
step 3
The next day, place the salsa in a saucepot over low heat and cook until it starts to boil.
step 4
Add the Fresh Cilantro (3/4 tsp) and lower the heat even further, letting it cook for around 10 minutes. Remove the lid and raise the heat, once boiling add the Corn Starch (1 Tbsp) mixture, and once it thickens turn off the heat.
step 4 Add the Fresh Cilantro (3/4 tsp) and lower the heat even further, letting it cook for around 10 minutes. Remove the lid and raise the heat, once boiling add the Corn Starch (1 Tbsp) mixture, and once it thickens turn off the heat.
step 5
Serve warm or chill for later. Works great with steaks, quesadillas, tacos, etc. In this recipe, I served it on top of a warm quesadilla!
step 5 Serve warm or chill for later. Works great with steaks, quesadillas, tacos, etc. In this recipe, I served it on top of a warm quesadilla!
Tags
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Appetizers
Dairy-Free
Gluten-Free
Snack
Cinco de Mayo
Shellfish-Free
Vegan
Vegetarian
Game Day
Quick & Easy
Side Dish
Mexican
Vegetables
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